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Fresh Fusilli Pasta & Basil Pesto
with Corn & Zucchini
20 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 fusilli and a duo of corn and zucchini, it all makes for a quick and easy late summer meal.
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NutritionPER SERVING
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Calories660 Cals (est.)
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fresh
ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Roughly chop the parsley leaves and stems.
2
Cook the vegetables:
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, 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; season with salt and pepper to taste.
3
Cook the pasta:
While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 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.
4
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked vegetables, butter, créme fraîche, 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. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Roughly chop the parsley leaves and stems.
2
Cook the vegetables:
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, 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; season with salt and pepper to taste.
3
Cook the pasta:
While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 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.
4
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked vegetables, butter, créme fraîche, 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. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy!
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