Clear out the summer vegetable garden and put it to good use. Late summer veggie pesto pasta has ripe tomatoes, crunchy sweet corn and creamy burrata tossed with fresh lemon pesto and bucatini 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.
If you don’t have time to make your own pesto, substitute store bought to save yourself a step. You can add fresh lemon zest to get a similar flavor of the Meyer lemon basil pesto.
Keywords: pesto pasta, summer vegetables, what to make with cherry tomatoes, late summer vegetables