By: Chef Laura Bonicelli
Every chef has a dish that they know is greater than the sum of its ingredients. Here it is!
This picture is from a demo at my favorite Farmers Market!
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Buon Appetito!
Step by Step Instructions
Summer Vegetable Pasta
The beauty of this dish is the pesto combines with the creamy burrata to form it's own sauce. I always plate the ingredients in groups, not tossed together. It allows the person eating it to make decisions about how they want to combine the flavors of the ingredients.
Ingredients
- 4 small zucchini
- 1/4 tsp. kosher salt
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- 1 small butternut squash peeled, seeded, and cut into 1/2 inch cubes
- 1 Tbsp. extra-virgin olive oil
- kosher salt and freshly ground black pepper
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- 1 1/2 pints cherry tomatoes -- halved
- 1 1/2 Tbsp. white or red wine vinegar
- 2 Tbsp. extra virgin olive oil -- plus more for drizzling
- kosher salt & freshly ground black pepper
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- 6-8 ounces cassarecia -- or other sturdy pasta
- 4 small burrata or fresh mozzarella
- 2 ears sweet corn cooked and cut from the cob,or one cup frozen and thawed
- 8 ounces prosciutto optional
- 1/2 cup basil pesto
- 2 Tbsp. minced chives
- grated asiago or parmesan
Instructions
- Preheat oven to 375º F.
- Put both ends off of the zucchini. Using a vegetable peeler, peel one side - lengthwise into long ribbons. Stop when you get to the seeds. Turn the zucchini one quarter and peel that side. Turn and peel the remaining 2 sides. Put the ribbons in a bowl and toss with salt and set aside. (Reserve cores for another use - such as soup)
- Toss the cubed butternut squash with olive oil and salt and pepper on a baking sheet. Bake in preheated oven for 40 to 50 minutes, until soft and starting to brown.
- Toss cherry tomatoes in a small bowl with vinegar and olive oil. Season with salt and pepper. Set aside.
- Cook pasta in boiling salted water until al dente. Drain.
- Plate the dish by filling the bottom of a pasta bowl or dish with a handful of cooked pasta. Top with a ball of shredded burrata. Add 1/4 of the cherry tomatoes. Top with 1/4 of the corn and some zucchini ribbons, shredded prosciutto, and roasted squash. Finish with a dollop of pesto and sprinkle with minced chives and asiago.
- Repeat plating with three other pasta bowls and serve.
Nutrition
Calories: 566kcalCarbohydrates: 52gProtein: 18gFat: 28gSaturated Fat: 8gCholesterol: 37mgSodium: 1151mgPotassium: 1777mgFiber: 9gSugar: 16gVitamin A: 21539IUVitamin C: 116mgCalcium: 160mgIron: 5mg
Tried this recipe?Let us know how it was!
Basil Pesto
This classic basil pesto blends fresh basil, garlic, and toasted nuts into a silky green sauce enriched with olive oil and aged cheeses. It’s a freezer-friendly staple — perfect for tossing with pasta, dolloping on soup, or spreading on crostini.
Equipment
- food processor
Ingredients
base
- 4 cups basil leaves packed (about 120 grams)
- 8 cloves garlic roughly chopped (about 40 grams)
- 2 cups pine nuts or walnuts or a mix, toasted if desired (about 200 grams)
- 1 cup extra-virgin olive oil 240 ml
to finish
- 1¼ cups grated parmesan cheese about 110 grams
- 1¼ cups grated asiago cheese about 110 grams
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
make the base:
- In a food processor fitted with a metal blade, combine the basil, garlic, and nuts.
- Pulse until the mixture is finely chopped. With the machine running, slowly drizzle in the olive oil through the feed tube until fully emulsified and smooth.
finish the pesto:
- Remove the lid and add the parmesan and asiago cheeses. Season with salt and pepper.
- Pulse just until combined. Taste and adjust seasoning as needed.
Notes
This is a large-batch pesto designed for preserving. Freeze in small containers, ice cube trays, or silicone molds for easy portioning. It will keep for up to 1 week in the refrigerator and up to 6 months in the freezer.
If your basil is pungent, temper it with a handful of spinach or flat-leaf parsley. For a citrusy note, substitute 1 to 2 tablespoons of olive oil with fresh lemon juice. Pecorino romano makes a sharper, saltier cheese substitution if asiago is unavailable.
If your basil is pungent, temper it with a handful of spinach or flat-leaf parsley. For a citrusy note, substitute 1 to 2 tablespoons of olive oil with fresh lemon juice. Pecorino romano makes a sharper, saltier cheese substitution if asiago is unavailable.
Nutrition
Calories: 141kcalCarbohydrates: 2gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 131mgPotassium: 55mgFiber: 1gSugar: 0.2gVitamin A: 224IUVitamin C: 1mgCalcium: 95mgIron: 0.4mg
Tried this recipe?Let us know how it was!
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