- 4 pounds small zucchini
- 6 tablespoons unsalted butter
- 4 scallions, thinly sliced lengthwise
- Salt and freshly ground pepper
- 1 1/2 pounds fresh linguine or spaghetti
- 2 tablespoons chopped tarragon or chervil, plus more for garnish
- 1 tablespoon chopped lemon thyme
- 1 teaspoon finely grated lemon zest
- 8 ounces young pecorino cheese, freshly grated (2 cups), plus more for garnish
- Using a mandoline, julienne the zucchini lengthwise, stopping when you reach the seedy centers. You should have 12 packed cups of zucchini strands.
- In a very large, deep skillet, melt the butter. Add the zucchini and scallions, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the zucchini is just softened, about 8 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the water.
- Add the pasta to the skillet along with the chopped tarragon, thyme, lemon zest and pecorino cheese and toss well. Add the reserved pasta water and cook over moderately high heat, stirring, until the sauce is slightly thickened, about 3 minutes. Transfer to plates, garnish with tarragon and grated cheese and serve.
Wine Suggestion: An Italian Vermentino