Grilled Zucchini Corn Pasta with Mint Pesto

5 from 1 vote

Grilled Zucchini Corn Pasta with Mint Pesto

This easy vegetarian pasta recipe features grilled corn, zucchini and a fresh mint pesto. It's perfect for weeknight dinners and summer get-togethers.

Prep Time15

Cook Time10

Total Time25

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For pesto

2 garlic cloves
1 cup basil leaves
1/4 cup mint leaves plus
1/4 cup chopped toasted walnuts
1/4 cup grated Parmesan plus more for serving
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
1/3 cup olive oil

For vegetables

3 ears corn
2 medium zucchini (about 1 pound) sliced lengthwise 1/4-inch thick
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For pasta

8 ounces penne
2 tablespoons minced chives
4 ounces fresh mozzarella, torn

Instructions

Preheat a gas or charcoal grill on medium high heat.
To make the pesto, finely chop the garlic, basil, mint leaves, walnuts, parmesan, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and lemon juice in a food processor. With the motor running, pour the olive oil through the feed tube until it's smooth and combined.
Drizzle the corn and zucchini with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Grill the corn until it is lightly charred all over, about 5-7 minutes. Grill the zucchini until it has grill marks, about 2-3 minutes per side.
When the vegetables are cool enough to handle, slice the kernels off the ears of corn and dice the zucchini.
Cook the pasta in salted boiling water until al dente according to package instructions and then drain.
Toss the pasta with half the pesto.
Fold the grilled corn and zucchini, chives, mozzarella and the remaining pesto into the pasta.

Notes

You can make the pesto up to 2 days in advance. Store it in a jar in the refrigerator. Take it out at least 15 minute before you plan to use it, so the oil can turn to liquid again.

Keep leftovers in an airtight container in the fridge up to 3 days. You can either eat them cold as a pasta salad and add baby arugula or spinach or reheat the pasta in the microwave.

Roasting Instructions (if you don't have a grill): Slice the kernels off the cobs and dice the zucchini into 1/2-inch pieces. Toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the veggies across a sheet pan and roast for 25-30 minutes until they are lightly browned at the edges.

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