- 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.