Summer Pesto Pasta

This vibrant Summer Pesto Pasta is a celebration of fresh, seasonal flavors, making it the perfect light yet satisfying meal for any warm evening. Featuring al dente short pasta tossed with a homemade basil pesto, zucchini, and sweet corn, it’s then topped with creamy, melting burrata for an irresistibly decadent finish. This recipe comes together quickly, making it ideal for a weeknight dinner or a relaxed weekend gathering.

Yields: 4 servings
Prep time: 20 minutes
Cook time: 15-20 minutes
Chill time: 30 minutes (for burrata)
Special Equipment: Food processor, Large skillet, Large pot

Ingredients

• 12 oz short pasta, orecchiette, fusilli, or penne work well

• 1 medium zucchini, diced

• 2 ears fresh corn, kernels scraped off the cob

• 2 balls of burrata or 4 small ones, at room temperature

• Zest of 1 lemon

• Olive oil

• Salt & black pepper to taste

• 2 cups fresh basil leaves, packed

• ¼ cup pine nuts, lightly toasted

• 1 garlic clove

• ½ cup grated Parmesan cheese

• ½ cup extra virgin olive oil, more if needed

• Salt to taste

• Optional: a squeeze of lemon juice

Directions

1. Let the Burrata Come to Room Temperature: Take the burrata out of the refrigerator at least 30 minutes before serving to allow it to soften to a creamy consistency.

2. Make the Pesto: In a food processor, combine the basil, pine nuts, garlic, and Parmesan. Process until coarsely chopped. With the motor running, slowly stream in ½ cup of extra virgin olive oil until the pesto is smooth but still has some texture. Season with salt and an optional squeeze of lemon juice to brighten the flavors. Set aside.

3. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the short pasta and cook according to package directions until it’s perfectly al dente. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta thoroughly.

4. Sauté the Vegetables: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced zucchini and a pinch of salt. Sauté for 2–3 minutes, stirring occasionally, until the zucchini is just tender-crisp. Add the fresh corn kernels to the skillet and cook for another 2 minutes. Remove the skillet from the heat.

5. Combine: In a large bowl or back in the empty pasta pot, add the hot, drained pasta. Pour the prepared pesto over the pasta and toss to coat evenly. Add the reserved pasta water, a tablespoon at a time, if needed, to achieve a smooth and desirable consistency. Stir in the sautéed zucchini and corn.

6. Plate and Finish: Divide the pasta evenly among your serving bowls. Gently tear the burrata over the top of each portion (or place one small whole burrata per bowl). Immediately cover each bowl with a lid, a plate, or aluminum foil for 2–3 minutes. This allows the residual heat from the hot pasta to gently melt and soften the burrata, turning it into a luscious, creamy topping.

7. Serve: Uncover the bowls, sprinkle with fresh lemon zest, and serve immediately. Enjoy your delightful summer pasta!