Bri's Happy Summer Pasta |
You will need:3 containers grape tomatoes 5 medium sized zucchini 6 ears of corn, husked OR 6 cans of corn 6 16oz boxes rigatoni (get a GF box for any GF folks) 1 16oz box (or however much is needed) Gluten Free rigatoni or other pasta 8oz parmesan cheese Homemade Pesto: 6 cups basil leaves (about 3 bunches) ¾ cup extra-virgin olive oil 2 garlic cloves, finely grated 3 lemons, juiced 5oz walnuts IF NO ONE IS ALLERGIC* 1 tsp. kosher salt | Instructions:1. Cook rigatoni as package directs; strain. 2. Place racks on the upper and lower third of the oven; preheat to 450°. 3. Start by trimming stem end from zucchini, then slice crosswise into ¼"-thick coins. 4. Toss zucchini and 2 Tbsp. oil on a rimmed baking sheet; season generously with salt and pepper. Spread out in an even layer into corners of pan, taking care not to pile into the middle. Roast on top rack, tossing with a spatula once halfway through, until vegetables are well browned all over and tender, 25–30 minutes. Let cool. 5. Boil corn for 2-3 minutes, then cut kernels off the cob by slicing down the sides of the cob with a knife (skip if using canned corn) 6. Cut grape tomatoes in half. Add to a bowl with zucchini and corn. 7. Grate parmesan; set aside. 8. Prepare the pesto. Preheat the oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5 minutes. Transfer to a food processor and let cool. Add garlic and pulse until finely ground, about 1 minute. Add basil and lemon juice and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt. 9. Combine vegetables, pasta, and pesto. Have the pram on the side to keep meal vegan. |