Blistered tomatoes, crisp corn, fresh herbs and lemon infused homemade pesto topped in luscious creamy burrata await you in this late summer veggie pesto pasta.
Yes, its September. Yes, this is still a summer post. Late summer. Because we’re harvesting all those end of summer herbs and veggies and back simple, tasty Late Summer Veggie Pesto Pasta.
I mean, its 80 degrees here in Boston anyways so those sweaters, leggings and pumpkin recipes are going to have to wait.
Things to love about this Veggie Pesto Pasta:
- lemon pesto – next level lemony herby garlic heaven
- toaster oven veggie roasting option
- easy, throw it in a pan, steps
- oh, and bucatini pasta because it’s rad
Let’s get our pasta on.
Simple, weeknight cooking
Do you have to use Meyer Lemon Pesto for this? Nope.
Would it be extra awesome? YES.
Would it be totally, super extra awesome if you took all your growing-like-crazy basil and just made batches of pesto to freeze for later so you can whip this up at a moment’s notice? HECK YES.
Also, I think you guys are aware of my love for the toaster oven. It makes really terrible toast, but it’s so easy for roasting veggies without having to turn on the big oven. And when it’s still super hot in September and you’re living that #apartmentlife, it’s an absolute win.
It also makes for super easy roasting because there’s no need to preheat. Just toss it in and get to making the rest of your Veggie Pesto Pasta. September means life resumes its crazy pace, and simple, weeknight cooking needs to be a real thing.
Then there’s our good friend burrata. OH HI I LOVE YOU.
Because fresh mozzarella isn’t good enough. Let’s soak it in cream and wrap it in burrata. Cheese goals complete.
Roast, boil and throw it in a pan so we can sit down to Late Summer Veggie Pesto Pasta while we anxiously wait for sweater weather.
Late Summer Veggie Pesto Pasta
- 1 1/2 cups Meyer Lemon Basil Pesto
- 1 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 2 sprigs thyme
- 2 cups cherry tomatoes
- 2 ears corn
- 8 ounces burrata 2 4-ounce balls
- 1/4 cup pasta water
- 1 pound bucatini pasta
- salt and pepper to taste
- Optional: fresh basil for garnish
- Roast + Boil: Preheat the oven to 350°F. Remove the corn from the ears, add to the tomatoes and toss with olive oil, garlic, thyme and season with salt and pepper. Spread into one even layer on a sheet pan. Roast for 20 to 25 minutes until the skin of the tomatoes is slightly wrinkled and the insides are soft. While the vegetables are roasting, set a large pot of water to boil for the pasta. Make sure to add a generous amount of salt to the water (about 2 teaspoons.). When the water comes to a roiling boil, add the pasta and cook to the package instructions. Reserve 1/4 cup of the pasta water before draining it.
- Sauté: Remove the thyme sprigs from the roasted veggies. In a large saute pan, add the vegetables, pesto and pasta over medium-low heat. Add a little bit of the pasta water at a time to the thin the sauce to your desired consistency to coat the pasta - it will thicken again as it cooks.
- Plate + Serve: Plate the pasta in individual servings or on a family style platter. Pull apart the burrata and top the pasta. The heat from the pasta will melt the burrata just enough.