Pistachio Pesto Pasta with Grilled Corn and Zucchini

🧂 Ingredients

• 2 -3 small zucchini (roughly 400 g)
• 2 whole corn cobs (720 g)

  shucked (or roughly 1½ cups fire roasted corn kernels)
• extra virgin olive oil

  for drizzling
• kosher salt
• freshly ground black pepper
• ¾ cups (100 g) shelled raw pistachios
• 4 – 5 (20 g) large garlic cloves
• 6 ounces (175 g) fresh basil leaves

  divided
• ½ cup (120 mL) extra virgin olive oil
• 1 teaspoon kosher salt
• freshly ground black pepper
• 1 lb (450 g) dried fusilli pasta
• zest of 1 lemon

  plus lemon juice to taste
• 5 ounces aged pecorino cheese

  thinly shaved with a Y peeler, plus more for serving

Instructions

• 1 Trim the ends of the zucchini and cut them lengthwise into quarters. Set them
  cut-side up on a half sheet pan and sprinkle with salt. Allow the zucchini to
  sweat for 10 minutes. Blot the zucchini with a clean kitchen linen to remove any
  beaded moisture. Set the shucked corn cobs on the same sheet pan.
• 2 Drizzle the vegetables with extra virgin olive oil and sprinkle the corn cobs
  lightly with salt. Preheat an outdoor gas grill to medium-high heat. Grill the
  zucchini for roughly 1 minute per side, or until charred on all sides. Grill the
  corn cobs, rotating them often, until evenly charred on all sides.  Set the
  vegetables on a wire rack, set over the sheet pan, until cool enough to handle. 
• 3 Lay the grilled corn cobs flat on a cutting board. Using a large knife, slice
  off the kernels, rotating the cob as needed. Cut the zucchini cross-wise into
  ½-inch wide pieces. Set aside for later or, if prepping ahead, transfer to
  seperate containers and refrigerate for 1 to 2 days.
• 4 While you prepare the pesto, bring a large pot of salted water to a boil for the
  pasta.
• 5 In a large food processor, fitted with a blade attachment, pulse the shelled
  pistachios until coarsely chopped. Set aside roughly half of the chopped
  pistachios in a small bowl for tossing with the cooked pasta later, leaving the
  remaining pistachios in the food processor bowl. 
• 6 Add the garlic cloves and pulse repeatedly until evenly minced. Add roughly 5
  ounces of basil leaves (reserve about 1 ounce for tossing with the cooked
  pasta), kosher salt, and several generous grinds of black pepper. Pulse, pouring
  the olive oil into the feeding tube, until the pesto comes together and is
  mostly smooth. Scrape down the sides of the bowl once or twice if needed. Season
  to taste, adding more salt if needed. Set aside.
• 7 Boil the pasta until al dente. Drain the pasta in a colander, reserving about 1
  cup (240 mL) of the starchy cooking water. 
• 8 Transfer the pesto (and a small splash of starchy cooking water) into the empty,
  still warm pasta pot. Add the drained, cooked pasta to the pot. Toss, adding
  another splash of cooking water if needed, until the pasta is generously coated
  in the pesto.
• 9 Add the grilled corn kernels and zucchini, reserved pistachios, lemon zest, and
  reserved basil leaves (torn or roughly chopped) to the pot. Toss gently to
  combine. Add the pecorino cheese shavings, tossing just once or twice, until
  distributed. Season to taste with salt and pepper, adding a squeeze of fresh
  lemon juice or additional freshly ground black pepper to taste.
• 10 Serve with additional shaved pecorino cheese, for topping, if desired. Leftover
  pasta can be stored in an airtight container in the fridge for 3 to 4 days. 

Nutrition Info