Description

This arugula pesto pasta with buttery zucchini and fresh corn is an easy gluten-free summer dinner made with a quick homemade pesto.

Ingredients

Units Scale

1 lb. gluten free pasta of your choice (I used spaghetti)
1/2 cup pasta water
1 package arugula
1/2 - 3/4 cup olive oil
1 1/2 teaspoon salt
4 garlic cloves
1/2 -3/4 cup pinenuts (walnuts or almonds work great too)
1 tablespoon salted butter
1 zucchini, cubed
1 ear of corn, cut from the cob
1/2 cup fresh parmesan, grated
optional: black pepper and chili flakes to garnish

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Instructions

Boil a large pot of water. Cook the pasta according to the package instructions. Don’t forget to reserve 1/2 cup of the pasta water before you drain the pasta.
Meanwhile, make the pesto. Use a food processor or blender to pulse the arugula, olive oil, salt, garlic and pinenuts together.
In a skillet melt the butter over medium high heat. Add in the zucchini and cook until slightly browned but still crunchy – about 4 minutes. Turn the heat off and add in the corn. Toss to combine. Add in 2 heaping tablespoons of the pesto and 1/4 cup of the pasta water.
Add the pasta to the skillet or combine everything in the pot you used to cook the pasta. Toss with tongs. Add more pesto and pasta water if need.
Top with fresh parmesan cheese, black pepper and chili flake (if using).

Notes

I have found that pesto is very personal. Some like it with lots of garlic, smooth texture, rustic consistency, more oily – I’ve seen it all. So make it how you like it. You will notice I put some measurements like 1/2- 3/4 cup – I would start with the lower measurement and work your way up, if you want to.

Also when you go to food process or blend it – use the pulse setting. Then you can scrap down the sides so everything incorporates evenly. Process it to the texture you like.

Pro tip: add basil to it. It will cut the spicy/peppery flavor of the arugula up, if you don’t like it.

I know pinenuts are crazy expensive so replace with walnuts or almonds. Or use a combination.

Don’t add cheese to any of the pesto you are wanting to freeze – fresh parmesan is meant to be fresh.

Prep Time: 10
Cook Time: 15
Category: Dinner
Method: Boiling, Sautéing
Cuisine: Italian