<em>Chez Panisse Vegetables</em> comes to the rescue every summer with its many recipes and ideas. This year I've discovered the summer squash and corn pasta recipe, which I've adapted very slightly, using crème fraîche in place of butter and basil in place of the cilantro, and omitting the jalapeño. I've also been making it with orecchiette, which I toast in olive oil, a trick I read about in a recent <em>Bon Appétit</em>, which creates crispy, golden edges. This step is optional, but it adds nice texture and color and is just kind of fun. The key with this recipe is to cook the vegetables for no more than 3 minutes or they turn to mush by the end. Toasted pine nuts would be a nice addition here.

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