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Late Summer Vegetable Pesto Pasta

Image for Late Summer Vegetable Pesto Pasta
plate

Yield

Serves 8

prep

Prep Time

15 minutes

cook

Cook Time

10 minutes

clock

Total Time

25 minutes

kikkoman products used:

ingredients

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

directions

  1. Combine ingredients for pesto in a food processor and blend until smooth.
  2.  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.
  3. 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.
  4. 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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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