Late Summer Vegetable Pesto Pasta | It’s so satisfying to make your own pesto! Use it in this quick weeknight dinner inspired by Italian cuisine. Homemade basil pesto brings bright, herby flavor to fresh vegetables and any kind of pasta. Opt for classic summer veggies in this dish, or update the simple recipe with seasonal ingredients for easy family dinners year-round. Store leftover pesto in the fridge for later — it makes a tasty sandwich spread and can easily double as a salad dressing.
2 tablespoons olive oil, divided 1 medium shallot, peeled and roughly chopped 1 cup chopped zucchini 1 ear of sweet corn 1 16-ounce box rotini pasta 2 cups green beans, trimmed and chopped in half 2 tablespoons chopped basil
For Pesto 1 ½ cups basil leaves ½ cup olive oil 2 tablespoons Kikkoman® Rice Vinegar ¼ cup grated Parmesan cheese ¼ cup pine nuts, lightly toasted 1 clove garlic Cracked black pepper to taste ¼ teaspoon salt
Combine ingredients for pesto in a food processor and blend until smooth.
Heat a large pot of water over medium-high heat until boiling. Add pasta and green beans. Boil 8-10 minutes, until pasta is al dente.
While pasta cooks, heat a large grill pan over medium-high heat and grease with 1 tablespoon olive oil. Drizzle remaining olive oil over corn, zucchini and shallot. Spread vegetables on hot grill pan and grill 8-10 minutes, turning occasionally.
Drain pasta and add to a large bowl with grilled vegetables. Add pesto sauce and stir gently to coat. Transfer to a serving bowl or platter and garnish with chopped basil.