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Fresh Radiatore Pasta & Basil Pesto
with Corn & Summer Squash
25 MIN
4 Servings
From the Test Kitchen
Fresh radiatore pasta (named for its ridged, radiator-like shape) is the quick-cooking star of tonight’s late-summer pasta dish. We’re tossing it with tender squash, sweet corn, and a basil-packed pesto sauce for plenty of bright, seasonal flavor. Crumbly ricotta salata cheese (an aged, pressed, and brined version of the more familiar fresh ricotta) and parsley complete the dish with complementary layers of flavor.
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NutritionPER SERVING
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Calories740 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. Medium dice the squash. Peel and roughly chop the garlic. Cut the corn kernels off the cobs; discard the cobs.Roughly chop the parsley leaves and stems.
2
Brown the squash:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer and cook, without stirring, 3 to 4 minutes, or until lightly browned.
3
Finish the vegetables:
Add the garlic and corn to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Turn off the heat; season with salt and pepper to taste.
4
Cook the pasta:
While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until just shy of 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.
5
Finish the pasta:
To the pot of cooked pasta, add the finished vegetables, butter, pesto, parmesan cheese, half the parsley, and half the reserved pasta cooking water. Stir until thoroughly combined and the butter has melted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.
6
Serve your dish:
Divide the finished pasta among 4 dishes. Garnish with the ricotta salata cheese (crumbling before adding) and remaining parsley. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the squash. Peel and roughly chop the garlic. Cut the corn kernels off the cobs; discard the cobs.Roughly chop the parsley leaves and stems.
2
Brown the squash:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer and cook, without stirring, 3 to 4 minutes, or until lightly browned.
3
Finish the vegetables:
Add the garlic and corn to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Turn off the heat; season with salt and pepper to taste.
4
Cook the pasta:
While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until just shy of 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.
5
Finish the pasta:
To the pot of cooked pasta, add the finished vegetables, butter, pesto, parmesan cheese, half the parsley, and half the reserved pasta cooking water. Stir until thoroughly combined and the butter has melted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.
6
Serve your dish:
Divide the finished pasta among 4 dishes. Garnish with the ricotta salata cheese (crumbling before adding) and remaining parsley. Enjoy!
Tips from Home Chefs