Easy Pistachio Pesto Pasta: Your Perfect Summer Meal with Grilled Corn & Zucchini
As the days begin to subtly shorten and the golden glow of summer gently transitions, there’s a longing to savor every last moment of this glorious season. What better way to celebrate its bounty than with a vibrant, flavorful dish that captures the essence of warm evenings and abundant fresh produce? This fantastic pistachio pesto pasta, brimming with succulent grilled corn, tender zucchini, and sharp, salty Pecorino shavings, is our ultimate ode to summer’s lingering charm.
We’re embracing these final warm days, enjoying the late sunsets, and making the most of the incredible summer harvest for as long as humanly possible. Thoughts of hearty fall cooking and comforting baked goods can certainly wait a little longer, don’t you agree? If you’re searching for a quick, exceptionally delicious pasta dish to mark the beautiful conclusion of the short, yet incredibly sweet, summer season, we wholeheartedly encourage you to add this delightful recipe to your meal plan this week.
Why This Pistachio Pesto Pasta Is Your Next Favorite Summer Dish
Much like many exquisite pesto preparations, this dish offers incredible flexibility: it can be savored warm, enjoyed at room temperature, or even served delightfully chilled, making it perfect for picnics, potlucks, or an effortless weeknight meal. The entire creation comes together in a remarkable less than 45 minutes, an ideal solution for busy evenings when you crave something homemade and special without spending hours in the kitchen. For those who love to plan, various components of this recipe can be prepped ahead, streamlining your cooking process even further.
We highly recommend preparing this dish with a high-quality dried fusilli pasta. Brands like DeCecco, known for their bronze-cut texture, are excellent choices as their intricate nooks and crannies are specifically designed to capture every drop of the rich, vibrant pesto sauce. However, feel free to use any robust, high-quality dried pasta shape that can hold its own against a flavorful pesto.
The Star Ingredients: Grilled Corn and Zucchini
The beauty of this pasta lies in its celebration of summer’s finest produce. Sweet, charred corn kernels burst with flavor, perfectly complementing the smoky, tender grilled zucchini. These vegetables aren’t just additions; they are integral to the dish’s texture and taste profile, offering a delightful contrast to the creamy, nutty pesto. Grilling them imparts a depth of flavor that simply cannot be achieved by other cooking methods, elevating this humble pasta to a truly gourmet experience.
Make-Ahead Tips for Effortless Meal Prep:
Embrace the convenience of preparing components in advance to make serving this dish even easier. These simple steps will help you streamline your cooking process and enjoy more time savoring your meal.
- Pesto Perfection: While pesto tastes freshest when prepared just before serving, it can certainly be made a day or two in advance without sacrificing much flavor. Simply prepare it according to the instructions, then transfer the mixture to an airtight container. Top it with a thin, protective layer of extra virgin olive oil to prevent oxidation and keep its vibrant color. Store it in the refrigerator for 2 to 3 days. Stir well before using.
- Grilled Veggie Prep: Get a head start on your vegetables by grilling the zucchini and corn cobs a day or two beforehand. Once cooled, slice the zucchini into wedges and carefully cut the corn kernels from the cobs. Store them in separate airtight containers in the refrigerator for 1 to 2 days. If you plan to serve the finished pasta warm, allow the vegetables to come to room temperature before tossing them with the pasta to ensure even heating and prevent chilling the sauce.
- Cheese Readiness: Shave the Pecorino cheese in advance and transfer the delicate shavings to an airtight container. This can be refrigerated for up to 5 days, or even longer, maintaining its freshness and flavor. Having it ready makes the final assembly quick and effortless.
How to Make Your Irresistible Pistachio Pesto:
This pistachio pesto offers a delightful departure from traditional basil pesto, substituting pine nuts with shelled pistachios (whether raw or lightly toasted) for a unique and rich flavor profile. To ensure an exciting textural contrast in the final dish, we’ll reserve about half of the coarsely chopped pistachios to toss directly with the pasta later. This simple step adds a lovely crunch and intensifies the nutty essence in every bite.
The pistachios lend a wonderfully distinctive and subtly sweet flavor that pairs exceptionally well with the smokiness of the grilled vegetables. To brighten the entire dish and provide a crucial touch of acidity, we’ll finish it with a generous amount of fresh lemon zest and juice. This citrusy burst truly awakens all the flavors.
Importantly, this pesto preparation does not contain cheese. Since the pasta is generously tossed with salty Pecorino shavings at the end, adding cheese directly to the pesto isn’t necessary. This approach is similar to our popular arugula pesto recipe, where we prefer to prepare the pesto without cheese and then add it separately as needed. This not only allows for better storage of the pesto but also simplifies cleanup and gives you more control over the final cheesy goodness.
Immediately after tossing the pasta with the vibrant pesto, we’ll incorporate a touch of fresh lemon zest and a squeeze of juice. This final addition provides incredible brightness, a zesty aroma, and a perfect hint of acidity that cuts through the richness, elevating the entire flavor profile to something truly extraordinary.
Mastering the Grill: How to Prepare Perfect Grilled Corn and Zucchini:
Grilling the corn and zucchini adds an incredible depth of flavor that is essential to this dish. Follow these steps for perfectly tender and charred vegetables:
- Prepare the Zucchini: Begin by trimming the ends of your fresh zucchini. Cut each zucchini lengthwise into quarters. Arrange these quarters, cut-side facing up, on a large half sheet pan. Sprinkle them generously with salt. This step is crucial, as it allows the zucchini to “sweat” for about 10 minutes, drawing out excess moisture. Blot the zucchini thoroughly with a clean kitchen linen or paper towel to remove any beaded moisture. This process helps the zucchini char beautifully on the grill rather than steam. Place the shucked corn cobs on the same pan.
- Grill to Perfection: Drizzle both the prepared zucchini and corn cobs with a good quality extra virgin olive oil. Lightly sprinkle the corn cobs with additional salt. Preheat your outdoor gas grill to a steady medium-high heat. Once hot, carefully place the zucchini on the grill grates. Grill for approximately 1 minute per side, rotating until each side is beautifully charred and tender-crisp. For the corn cobs, grill them, rotating frequently, until they are evenly charred on all sides, revealing those sweet, smoky kernels. Once grilled, transfer the vegetables to a wire rack set over the sheet pan to cool slightly. This stops the cooking process and allows them to be handled safely.
- Slice and Dice: Once the grilled corn cobs are cool enough to handle, lay them flat on a cutting board. Using a large, sharp knife, carefully slice off the kernels, rotating the cob as needed until all kernels are removed. Next, cut the grilled zucchini cross-wise into ½-inch wide wedges. These tender, flavorful pieces are now ready to be tossed with your pasta! If you’re prepping ahead, simply store the corn kernels and zucchini wedges in separate airtight containers in the refrigerator for 1 to 2 days until you’re ready to assemble your delicious meal.
Year-Round Enjoyment and Serving Suggestions
While this pistachio pesto pasta is undoubtedly at its peak during the glorious summer months, when sweet zucchini and corn are abundant at your local farmer’s market, this versatile dish can easily be adapted and enjoyed all year long. Out of season? Frozen corn kernels can be quickly roasted or pan-fried to mimic that charred flavor, and zucchini is often available fresh in most grocery stores year-round. Don’t let seasonality stop you from indulging in this delightful meal!
Looking for a fantastic fall pesto pasta option? Be sure to explore our hearty whole wheat pasta with walnut sage pesto and roasted delicata squash for a comforting, seasonal twist. This Pistachio Pesto Pasta, however, shines brightly as a standalone main course, but it also pairs beautifully with a simple side salad or a crusty loaf of bread for soaking up every last drop of the delicious pesto. For added protein, consider tossing in grilled chicken, shrimp, or chickpeas. It’s a truly adaptable recipe that promises to become a cherished family favorite.
Pistachio Pesto Pasta with Grilled Corn and Zucchini
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Equipment
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Half Sheet Pan
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Magimix Food Processor
Ingredients
Grilled Corn and Zucchini:
- 2 -3 small zucchini (roughly 400 g)
- 2 whole corn cobs (720 g) shucked (or roughly 1½ cups fire roasted corn kernels)
- extra virgin olive oil for drizzling
- kosher salt
- freshly ground black pepper
Pistachio Pesto:
- ¾ cups (100 g) shelled raw pistachios
- 4 – 5 (20 g) large garlic cloves
- 6 ounces (175 g) fresh basil leaves divided
- ½ cup (120 mL) extra virgin olive oil
- 1 teaspoon kosher salt
- freshly ground black pepper
Pasta and Assembly:
- 1 lb (450 g) dried fusilli pasta
- zest of 1 lemon plus lemon juice to taste
- 5 ounces aged pecorino cheese thinly shaved with a Y peeler, plus more for serving
Instructions
Prepare Grilled Corn and Zucchini:
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Trim the ends of the zucchini and cut them lengthwise into quarters. Set them cut-side up on a half sheet pan and sprinkle with salt. Allow the zucchini to sweat for 10 minutes. Blot the zucchini with a clean kitchen linen to remove any beaded moisture. Set the shucked corn cobs on the same sheet pan.
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Drizzle the vegetables with extra virgin olive oil and sprinkle the corn cobs lightly with salt. Preheat an outdoor gas grill to medium-high heat. Grill the zucchini for roughly 1 minute per side, or until charred on all sides. Grill the corn cobs, rotating them often, until evenly charred on all sides. Set the vegetables on a wire rack, set over the sheet pan, until cool enough to handle.
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Lay the grilled corn cobs flat on a cutting board. Using a large knife, slice off the kernels, rotating the cob as needed. Cut the zucchini cross-wise into ½-inch wide pieces. Set aside for later or, if prepping ahead, transfer to seperate containers and refrigerate for 1 to 2 days.
Prepare Pistachio Pesto:
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While you prepare the pesto, bring a large pot of salted water to a boil for the pasta.
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In a large food processor, fitted with a blade attachment, pulse the shelled pistachios until coarsely chopped. Set aside roughly half of the chopped pistachios in a small bowl for tossing with the cooked pasta later, leaving the remaining pistachios in the food processor bowl.
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Add the garlic cloves and pulse repeatedly until evenly minced. Add roughly 5 ounces of basil leaves (reserve about 1 ounce for tossing with the cooked pasta), kosher salt, and several generous grinds of black pepper. Pulse, pouring the olive oil into the feeding tube, until the pesto comes together and is mostly smooth. Scrape down the sides of the bowl once or twice if needed. Season to taste, adding more salt if needed. Set aside.
Prepare Pasta and Assemble:
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Boil the pasta until al dente. Drain the pasta in a colander, reserving about 1 cup (240 mL) of the starchy cooking water.
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Transfer the pesto (and a small splash of starchy cooking water) into the empty, still warm pasta pot. Add the drained, cooked pasta to the pot. Toss, adding another splash of cooking water if needed, until the pasta is generously coated in the pesto.
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Add the grilled corn kernels and zucchini, reserved pistachios, lemon zest, and reserved basil leaves (torn or roughly chopped) to the pot. Toss gently to combine. Add the pecorino cheese shavings, tossing just once or twice, until distributed. Season to taste with salt and pepper, adding a squeeze of fresh lemon juice or additional freshly ground black pepper to taste.
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Serve with additional shaved pecorino cheese, for topping, if desired. Leftover pasta can be stored in an airtight container in the fridge for 3 to 4 days.