Pistachio Pesto Pasta with Grilled Corn and Zucchini: Your Ultimate Summer Flavor Farewell

As the vibrant days of summer gradually begin to wane, there’s no better way to celebrate the season’s bounty than with a dish that captures its very essence. This extraordinary pistachio pesto pasta, generously studded with sweet grilled corn, tender zucchini, and exquisite salty pecorino shavings, serves as my heartfelt final tribute to the sun-drenched months.

I find myself clinging to every last moment of these warm days, cherishing the late sunsets and the abundant, fresh produce that only summer can offer. For me, the anticipation of fall cooking and comforting baked goods can certainly wait a little longer. If you’re searching for a deliciously *quick* and vibrant pasta dish to mark the beautiful close of the season, I wholeheartedly encourage you to integrate this recipe into your upcoming meal plans.

Much like its traditional basil-based counterparts, this unique pistachio pesto pasta offers incredible versatility in serving. It’s equally delightful served warm, straight from the pot, at a comfortable room temperature, or even chilled for a refreshing summer meal. One of its most appealing attributes is its efficiency: the entire dish comes together effortlessly in under 45 minutes, making it perfect for weeknight dinners or impromptu gatherings. For those who love to plan ahead, several components can be prepared in advance, streamlining your cooking process even further.

For this recipe, I personally adore using dried fusilli pasta, particularly high-quality bronze-cut brands like DeCecco. The spiral shape and rough texture of fusilli are ideal for capturing every luscious drop of the rich pistachio pesto sauce. However, feel free to choose any high-quality dried pasta with nooks and crannies that can similarly embrace the flavorful coating – penne, orecchiette, or even farfalle would also work beautifully.

• 

• 

Crafting the Irresistible Pistachio Pesto: A Step-by-Step Guide

Unlike traditional pesto recipes that typically feature pine nuts, this unique pistachio pesto brilliantly utilizes shelled pistachios (whether raw or lightly toasted) as its star ingredient. This substitution not only introduces a delightful new flavor dimension but also contributes a distinct texture that elevates the entire dish. To further enhance this textural appeal, we’ll wisely reserve about half of the coarsely chopped pistachios to be folded in at the very end, ensuring a satisfying crunch with every bite.

• 

• 

The subtle, nutty notes of the pistachios impart a truly lovely flavor twist, harmonizing exceptionally well with the smoky sweetness of the grilled vegetables. A final flourish of fresh lemon zest and juice provides a bright, acidic counterpoint, awakening all the flavors on your palate.

One key distinction of this particular pesto preparation is that it does *not* contain cheese within the sauce itself. Since the pasta is ultimately tossed with generous shavings of salty pecorino, incorporating cheese directly into the pesto isn’t necessary. This approach, similar to my arugula pesto recipe, offers several advantages. By preparing the pesto *without* cheese and adding it separately, the pesto tends to store better and last longer. Furthermore, it simplifies the cleanup process and allows for individual customization, ensuring everyone can add cheese to their desired preference.

• 

• 

Once the pasta has been perfectly al dente cooked and tossed with the vibrant pistachio pesto, we’ll introduce a final, crucial element: a generous touch of fresh lemon zest and a squeeze of bright lemon juice. This burst of citrus adds an incredible brightness and a much-needed acidic zing that perfectly cuts through the richness of the pesto and complements the grilled vegetables, making every bite incredibly refreshing and satisfying.

Mastering the Art of Grilled Corn and Zucchini: Achieving Perfect Flavor and Texture

Grilling the vegetables is a key step that infuses this pasta dish with irresistible smoky notes and a delightful char. Here’s how to prepare them to perfection:

1. Preparing the Zucchini for Grilling: Begin by trimming both ends of your zucchini. Then, carefully cut each zucchini lengthwise into quarters. Arrange these quartered pieces, cut-side facing up, on a clean half sheet pan. Generously sprinkle them with salt. Allow the zucchini to “sweat” for approximately 10 minutes; this process draws out excess moisture, preventing soggy vegetables and enhancing their flavor. After sweating, gently blot the zucchini dry with a clean kitchen linen or paper towel to remove any beaded moisture. Place your shucked corn cobs on the same sheet pan, ready for seasoning.
2. Grilling to Perfection: Drizzle both the zucchini and corn cobs generously with extra virgin olive oil, ensuring they are lightly coated. Sprinkle the corn cobs with an additional touch of salt. Preheat your outdoor gas grill to a medium-high heat. Once hot, place the zucchini on the grill grates and cook for roughly 1 minute per side, rotating until each side develops a beautiful char and tenderness. For the corn cobs, grill them, rotating frequently, until they are evenly charred and lightly caramelized on all sides. This process usually takes about 8-10 minutes. Once grilled, transfer the vegetables to a wire rack set over the sheet pan to cool slightly, making them easier to handle.
3. Carving and Slicing: Once the grilled corn cobs are cool enough to touch, lay them flat on a cutting board. Using a large, sharp knife, carefully slice off the kernels, rotating the cob as needed until all kernels are removed. Next, cut the grilled zucchini cross-wise into appealing ½-inch wide wedges or bite-sized pieces. These prepared vegetables can either be used immediately or, if you’re prepping ahead, stored in separate airtight containers in the refrigerator for 1 to 2 days until you’re ready to assemble your pasta.

• 

• 

While this vibrant pistachio pesto pasta truly shines during the peak summer months, when zucchini and sweet corn are at their absolute freshest and most abundant at your local farmer’s market, its beauty lies in its adaptability. This pasta dish can easily be enjoyed and customized throughout the entire year. For colder seasons, consider using high-quality frozen corn kernels, perhaps even fire-roasted ones for that smoky flavor, and roasting the zucchini in your oven until tender and lightly caramelized. This ensures you can savor the delightful flavors of this dish no matter the season.

And if you’re keen to explore other incredible seasonal pesto pasta creations, especially as the crisp air of autumn approaches, be sure to give this heartwarming walnut sage pesto with roasted delicata squash a try. It’s a perfect transition into fall flavors, offering a completely different yet equally satisfying experience.