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Fresh Cavatelli Pasta & Basil Pesto
with Corn & Zucchini
25 MIN
4 Servings
From the Test Kitchen
The highlight of this summery pasta is our fragrant basil pesto—a beloved sauce that originated in Liguria, on Italy’s northwest coast—tossed with fresh cavatelli pasta, whose gentle curved shape is perfect for scooping up every bite of sauce.
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Dietary Information
Vegetarian
600 Calories Or Less
-
NutritionPER SERVING
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Calories590 Cals (est.)
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fresh
ingredients
Title
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1 lb Fresh Cavatelli Pasta (Previously Frozen)
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2 cloves Garlic
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2 ears Of Corn
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2 Zucchini
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1 bunch Parsley
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2 Tbsps Butter
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¼ cup Grated Parmesan Cheese
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2 Tbsps Crème Fraîche
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⅓ cup Basil Pesto
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn kernels, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked vegetables, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the pesto and créme fraîche until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy!
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn kernels, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked vegetables, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the pesto and créme fraîche until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy!
Tips from Home Chefs