She is also passionate about using every last bit of food in your pantry, and in her regular cooking classes (available online), she stresses to make the most of what you’ve already got. “There is so, so much food waste,” she told Walthers. “Learn to make the most of leftovers, the carcass from a roast chicken kept to make stock for example. I like to do something called a TDF (Tour de Frigidaire), something made out of all the little bits and pieces left in the fridge.”
This recipe first appeared on Beale’s website, where she wrote:
This is a quick, light and easy ‘pasta’ to prepare. It looks elaborate, but the lovely zucchini curls are simply created by continuously peeling the zucchini.
For the Pasta:
4 yellow squash – ends trimmed, then using a vegetable peeler, peeled entirely into long ribbons, divided
2 carrots (I used yellow) – ends trimmed, then using a vegetable peeler, peeled entirely into long ribbons
1 large shallot – peeled and thinly sliced
1/4 cup raw peanuts or another nut of your choice
1 tablespoon olive oil
Juice of 1/2 lemon
1 tablespoon finely chopped chives
Coarse sea salt
2 zucchini – ends trimmed, then using a vegetable peeler, peeled entirely into long ribbons
4–6 asparagus stalks ends trimmed, then using a vegetable peeler, peeled entirely into long ribbons
Small handful of fresh basil leaves – use lemon basil if you can find it
Grated Parmesan (optional)
For the Pesto Sauce:
1 tablespoon of your favorite pesto
Zest and juice of 1/2 lemon
1 tablespoon olive oil
Preheat the oven to 375 degrees (convection), or 400 degrees (regular). Line a baking pan with parchment paper.
In a large bowl combine half the yellow squash ribbons, the carrots, shallot, peanuts, olive oil and lemon juice. Toss well to combine so that the strips are evenly coated. Spread the vegetables out over the parchment lined pan. Season with salt and pepper and scatter the chives over the top. Roast for 5-7 minutes until ‘al dente’, the vegetables should still have some bite to them.
In a small bowl combine the pesto sauce ingredients and whisk together well.
In a large serving bowl, combine the remaining squash, zucchini and asparagus with the roasted vegetables. Toss gently to combine. Drizzle the pesto over the ‘pasta’ and scatter the basil leaves over the top. If using, freshly grate parmesan over the vegetables.
Pascale Beale grew up in England and France surrounded by a family which has always been passionate about food, wine, and the arts. She was taught to cook by her French mother and grandmother. After graduating from Business School in London, and 15 years working in the property markets in California, she returned to her first passion, cooking. She opened the Pascale’s Kitchen Cooking School in 1999 which specializes in farmer’s market tours, seasonal cooking classes, bread making workshops and team building events. Her company also brings a range of culinary products, including her signature line of custom blended herbs and spices, oils and vinegars, kitchen and tableware, to its customers, making cooking pleasurable, delicious and fun. Pascale is also the author of 10 Mediterranean style, and ingredient focused cook books and is an award winning columnist for Edible Santa Barbara. She released her latest book, 9’ x 12’: Adventures in a Small Kitchen, Recipes for Stirring Times, a subscription based, multi-media book 9 x 12 | Pascale's Kitchen | Pascale Beale | Substack in January 2023.