Pasta with fresh basil pesto, corn, and zucchini
- 1 fresh garlic clove, peeled
- ¼ cup (4 tablespoons) toasted pine nuts or walnuts
- 1 cup packed, whole basil leaves
- Juice from ¼ lemon
- ¼ cup (4 tablespoons) grated parmesan cheese
- ¼ cup (8 tablespoons), plus one tablespoon of extra virgin olive oil
- ½ pound whole wheat rigatoni, or other large pasta such as fusilli
- 1 large ear of fresh corn, husked
- 1 zucchini sliced diagonally, about ¼ inch thick
- 4-5 ounces goat cheese (optional)
- Salt and pepper to taste
- Pulse garlic, pine nuts, basil, juice squeezed from ¼ lemon, and parmesan cheese in food processor. Drizzle in ¼ cup olive oil until mixture forms a thick paste, and season with salt and pepper.
- Cut kernels from one large ear of fresh, husked corn and reserve.
- Place remaining cob in large pot of boiling water, add pasta, and cook until desired texture.
- Meanwhile, sauté zucchini and corn kernels in one tablespoon of olive oil until just soft.
- Remove pasta from water and reserve ½ cup of pasta water.
- Return pasta to empty pot, add hot zucchini and corn mixture, pesto, and enough of the reserved water to form a creamy sauce. Mix well and season with more salt and pepper, if needed.
- Divide the pasta mixture between two plates, and place half of the goat cheese on top of each, along with a few small leaves of fresh basil.
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