Summer Pistachio Pesto Pasta

Yield 2

Author Mya Allen

Prep time

10 Min

Cook time

17 Min

Total time

27 Min

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Summer Pistachio Pesto Pasta

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Ingredients

Pesto

• 1/2 cup shelled, roasted pistachios
• 3 small garlic cloves
• 1 large handful fresh basil
• 1/4 cup EVOO
• Juice and zest of 1 lemon
• kosher salt and fresh black pepper, to taste

Pasta

• 1 small zucchini, quartered lengthwise and then thinly sliced
• 2 whole corn cobs (I used 1 but I think it needed more corn!)
• EVOO for searing
• ~1/3 lb dried pasta
• 1/4 cup grated parmesan
• kosher salt and fresh black pepper, to taste

Instructions

Pasta

1. First, make your pesto. Add all pesto ingredients to a food processor or blender and blend until smooth. Season to taste and reserve.
2. Cook pasta until al dente - about 2 minutes less than directed on the package— in salted boiling water. Reserve ~1/2 cup of the starchy cooking water.
3. Meanwhile, in a large pan, over medium-high heat char corn cobs in a small amount of EVOO. Once charred, remove and reserve. Once cool to the touch, cut the kernels off the cob and reserve.
4. In the same pan as the corn, sear zucchini until golden brown on both sides. Add the corn kernels, pesto, pasta, parmesan and a splash of the cooking liquid (or more if sauce needs to loosen up) to the pan and mix until combined. Season to taste.

Recommended Products

Sauce Pot

Citrus Juicer

Food Processor

Spider

Saute Pan

Boos Block Cutting Board