Fettuccine With Zucchini And Corn In A Creamy Pesto

I love taking advantage of seasonal ingredients and Summer boasts an abundance of zucchini and fresh corn. The sweetness and texture of the corn really comes through in this dish, balancing nicely with the savory basil pesto. Summer isn’t over quite yet, so enjoy these ingredients while they’re fresh!

Serves 4.

Ingredients:

2 small zucchini, cut into small chunks

2 ears fresh corn, kernels sliced off the cob

Container of pesto sauce (try to find refrigerated if you can, you can also make your own)

1/2 cup heavy cream

fresh fettuccini (boxed is ok too, but for this I love the fresh pasta)

olive oil

salt and pepper

grated Parmesan or pecorino (my fav!) for topping

Set a pot of water on to boil for the pasta.

In a sauté pan, heat some olive oil on medium. Add in the zucchini and cook for a few minutes, until slightly softened. Add in the fresh corn and sauté for a minute to remove the starchy texture.

Add in pesto to the zucchini and corn, stir in the heavy cream and stir and simmer until it thickens a bit. Remove from heat.

Boil your fresh pasta for just a few minutes. Don’t overcook it.

Add the fresh pasta to the zucchini/pesto sauce and combine.

Serve topped with grated cheese.

Enjoy!