Pappardelle of Zucchini and Summer Squash
Ingredients
- 2 farm-fresh zucchini
- 1-2 farm-fresh summer squash
- ¼ cup extra-virgin olive oil
- 4 slices pancetta (about ¼ pound), coarsely chopped (optional)
- 6 garlic cloves, roasted and puréed
- ½ cup half-and-half
- 4 tablespoons grated Parmigiano-Reggiano cheese, divided
- Pinch of grated nutmeg
- ½ teaspoon Tabasco sauce
- 8 fresh basil leaves, torn
- Freshly ground black pepper
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