Adapted from Gourmet Magazine
3 large vine-ripe tomatoes
a handful of grape tomatoes, cut in half
1 small garlic clove, minced
2 tbsps lemon juice
fresh basil chiffonade
3 small squash, cut in smaller pieces
a handful of haricots verts, trimmed
a handful of sugar snap peas, trimmed
salt and pepper
1. Using a mortar and pestle, crush garlic with a pinch of salt into a paste. Set aside.
2. Cook beans in a large pot of boiling salted water for less than 4 minutes. Shock in iced cold water to stop cooking. Drain.
3. In another pot of boiling salt water, cook pasta until al dente. Drain.
4. In a large bowl, grate tomatoes using the grater’s largest holes, discarding the skin. Toss pulp with grape tomatoes, garlic paste, lemon juice and salt and pepper to taste. Add the vegetables and the pasta and toss some more to combine. Sprinkle with basil.