Ingredients
Scale
- 1 bag Alessi Organic Spaghetti
- 1 bunch asparagus, trimmed
- 1 summer squash, sliced into rounds
- 1 zucchini, sliced into rounds
- 2 tablespoons olive oil
- Kosher salt
- 2 ears corn
- Arugula Pesto (recipe below)
- Parmesan Cheese, grated, for serving
for the Arugula Pesto
- 2 packed cups arugula
- 1 clove garlic
- 1/4 cup pine nuts or walnuts
- 1/4 cup shredded parmesan cheese
- 1/2 cup extra virgin olive oil
- Kosher salt
Instructions
- Preheat grill over medium high heat. Grill corn for 15-20 minutes, turning every 5 minutes. Meanwhile, brush sliced squash, zucchini, and asparagus with oil and season generously with Kosher salt. Grill vegetables for approximately 5 minutes, turning once, until just cooked through. Remove all vegetables from grill and allow to cool slightly. Slice asparagus into pieces. Remove husk and silk from corn and slice kernels off the cob.
- Cook pasta according to package directions in a large pot and drain. Add pasta back into the pot and add grilled vegetables and arugula pesto. Toss to coat. Divide pasta between four bowls and top generously with grated parmesan cheese.
for the Arugula Pesto
- Place all ingredients in a food processor and combine thoroughly. Season with Kosher salt.
Notes
My favorite parmesan cheese, by far, is parmigiano reggiano. It's worth the price and really helps make this dish special.
- Prep Time: 15 Minutes
- Cook Time: 5-10 Minutes