INGREDIENTS
1/4 cup
flat-leaf parsley
25 g
flour
2 cloves
garlic
1 tbsp
herbs
4
juice of lemon
1 tsp
lemon zest
115 g
mozzarella
1 tbsp
olive oil
8 oz
pasta
3/4 cup
pecorino romano cheese
1 inches
red pepper flakes
4 servings
Salt & Pepper
5
scallions
1 lb
summer squash
45 g
unsalted butter
1 1/2 cups
whole milk