There’s a reason you bought 40 lbs. of summer squash at the farmers' market.
It’s summer. All you want to do is sit in your backyard, on your stoop, or even on your couch with a glass of cold wine.
Lucky for you, that peak-season veg you brought at the market is just waiting to be turned into dinner—and even luckier, it doesn’t take much. In less than an hour you can have a creamy pasta studded with bright green peas, an acidic charred scallion and walnut sauce that
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