Pasta primavera means springtime pasta, but pasta estate doesn't sound quite so appetizing, if more seasonally appropriate. This is high summer pasta -- when the tomatoes start to burst open, the summer squash is in full swing, and you can smell a basil plant a mile away. Yes, and the living is easy: this dish can be made in 10 minutes, provided you can chop quickly enough.
The beauty of this particular recipe is that it is not really a recipe at all, but more of a suggested line of inquiry. Any vegetables will do, in any combination, and any quantities. Feta, goat's cheese, mozzarella -- the world is your oyster (am I mixing my foodie metaphors here?). And on a long, warm evening, watching the world slide into dusk, with a glass of a good pinot grigio from Orvieto, or a vernaccia from San Gimigniano, you couldn't ask for more flavor from less work.
1/2 lb pasta
1 clove garlic, minced
1 large or 2 small green onions
10-12 plum tomatoes
Handful peas or frozen soy beans
1 medium zucchini, cut into batons
2-4 Tbsp. Fresh basil, chiffonade
Cook pasta according to instructions. While pasta is cooking, saute garlic in a little olive oil in a large skillet. Add zucchini and cook until soft, but still crisp. Add peas and green onions, then heat tomatoes through for just a minute. Once pasta is drained, mix with vegetables, basil and feta.