Summer Pesto Pasta is filled with farm fresh vegetables and a pecan romaine pesto! Summer perfection.
I’m so blessed to have a family that values buying local and I’m equally blessed to live 10 minutes away from the local farm! My mom, Liam and I went over to the farm the other day to stock up on summer fruits and vegetables. With all of the goodies we purchased, I decided to make the family this pasta!
It’s quick to come together and makes a ton of fresh and summer filled pasta!
It’s got fresh corn, zucchini, squash and grape tomatoes. I can’t get over the freshness!
Then, I whipped up a quick pesto with whatever I had on hand, which in this case was romaine lettuce, fresh basil and pecans! Oh, and lots of parmesan cheeeeeeese!
Summer Pesto Pasta
- (pesto) 1 cup parmesan cheese, grated
- (pesto) 1 cup fresh basil leaves
- (pesto) 1.5 cups romaine lettuce or spinach leaves
- (pesto) 3 garlic cloves
- (pesto) 1/4 teaspoon pepper
- (pesto) 1/2-1 cup olive oil, added as needed to blend
- 2 large zucchinis, diced
- 5 medium yellow squash, diced
- 1 large onion, diced
- 3 ears of corn, cut off from the cob
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup olive oil
- 1 pound angel hair pasta
- In a blender, combine all of the pesto ingredients and blend until smooth, adding extra olive as needed.
- In a large sauce pan over medium heat, sauté the zucchini, squash, onion and corn in the salt, pepper and olive oil.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to packaged instructions (about 6-7 minutes).
- Drain the pasta and add in the pesto. Add in the vegetables and serve warm!
Servings: about 10 servings