Name: Summer Spirals with Pistachio Pesto, Grilled Corn and Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 small zucchini; 2 corn cobs; 2 tbsp extra virgin olive oil; 2 tsp Diamond Crystal kosher salt, divided; 5 large garlic cloves; 3/4 cup shelled raw pistachios; 1 lb fusilli pasta; zest of 1 lemon; 5 oz aged pecorino cheese, shaved; 1 cup store-bought basil pesto; freshly ground black pepper

corn

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Enjoy a vibrant and vegetable-packed summer meal with spiral pasta coated in delicious pistachio pesto and served with grilled zucchini, corn and pecorino cheese. This easy-to-follow dish can be enjoyed warm, cold or at room temperature and will quickly become a family favorite.

Milk

Tree Nuts

Wheat

Gluten Free

Lactose Free

Vegetarian

Fresh Vegetables

gram

zucchini

corn on the cob

Oils

milliliter

extra virgin olive oil

Seasonings

salt

garlic

Nuts Seeds & Mixes

pistachios

Pastas & Noodles

fusilli pasta

Fresh Fruit

lemon

Cheese

pecorino cheese

Pasta Sauces

basil pesto

black pepper

Cholesterol

Choline

Vitamins

Lycopene

Water

Calories

Carbohydrates

Protein

Iron

Minerals

Magnesium

Phosphorus

Vitamin A

Pantothenic acid (B5)

Vitamin D

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Calories from Fat

Vitamin K

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Summer Spirals with Pistachio Pesto, Grilled Corn and Zucchini

Produce

Baking Goods

Snacks

Pasta, Sauces, Grain

Dairy

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Trim the ends of the zucchini and cut them lengthwise into quarters.

Place zucchini quarters cut-side up on a baking sheet and sprinkle with 1 tsp of kosher salt. Let zucchini sweat for 10 minutes, then blot with a clean kitchen towel to remove moisture.

Place shucked corn cobs on the same baking sheet, drizzle vegetables with 2 tbsp of extra virgin olive oil, and sprinkle corn cobs lightly with kosher salt.

Preheat an outdoor gas grill to medium-high heat. Grill zucchini for roughly 1 minute per side, or until charred on all sides. Grill corn cobs, rotating often, until evenly charred. Set vegetables on a wire rack over the baking sheet to cool.

Cut grilled corn kernels off the cob and chop zucchini into 1/2-inch wide pieces.

Bring a large pot of salted water to a boil and cook fusilli pasta until al dente. Reserve 1 cup of pasta water and drain the pasta.

Transfer store-bought pesto and a splash of reserved pasta water into the empty warmed pasta pot. Add cooked pasta and toss, adding more pasta water if needed, until evenly coated with pesto.

Add grilled corn kernels, zucchini, lemon zest, and shaved pecorino cheese to the pasta. Toss gently to combine.

Season to taste with remaining kosher salt, freshly ground black pepper, and a squeeze of fresh lemon juice.

Serve with additional shaved pecorino cheese, if desired.

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