Pesto Pasta Recipe

The perfect summer pasta! This is a perfect side dish or main course for summer BBQs or a picnic, and can be served warm or cold.

Ingredients
* 1 pound dried fusilli pasta
* 1 medium zucchini, sliced into half-moons
* 1 medium yellow squash, sliced into half-moons
* 2 cups cherry tomatoes
* 2 ears fresh sweet corn
* 3 tablespoons olive oil
* 2 teaspoons kosher salt divided
* 1 teaspoon freshly ground black pepper, divided
* ½ cup pesto
* ¼ cup grated Parmesan cheese

Instructions
* Preheat oven to 425 degrees F.
* Bring a large pot of water to a boil and salt it heavily. Cook the fusilli according to package directions, until it’s al dente. 
* Toss the zucchini, squash, cherry tomatoes, and corn with the olive oil and half the salt and pepper. Place them flat on a baking sheet and bake for 15 to 20 minutes or until the tomatoes have slightly burst. Cut the corn kernels off the cob.
* Combine the cooked pasta with the roasted vegetables in a large bowl. Toss to combine.
* Add the pesto to the bowl. Toss to combine. Add extra salt and pepper and top with parmesan cheese.

#pestopasta #pastasalad #summerdinner #summerrecipe

This is the perfect summer dinner. It’s so delicious. Here’s how you make an easy pesto pasta. You’re going to roast sweet corn, some chopped zucchini, and summer squash, and some cherry tomatoes. And then once the cherry tomatoes have burst, you can cut the corn off the cob. Toss everything with the cooked pasta. And then add in a bunch of fresh pesto. You could make your own or you can use the refrigerated stuff. Um, you don’t have to throw the corn out of the bowl like I did, but you’re certainly welcome to. Then toss it with some parmesan and serve with fresh basil. Enjoy.