Orecchiette with Corn, Zucchini and Pesto

The other week I made a batch of pesto (get the recipe here) with the last basil plants from my garden, and really got into the “screw you winter, summer’s not quite over yet” mood. Then a couple of days later, I made this pasta to really stick it to the man.

And now this week, people are wearing sweaters. But hey, at least I have the memory of this pasta and one last taste of summer before we jump into soup and roast season (which I don’t hate).
This pasta is so easy and colorful – it’s bursting with zucchini, corn, pancetta and, of course, bright green basil pesto. Even Lee, a bonafide meat-eater, loved it with it’s tiny little specks of salty pancetta. He couldn’t wait to have leftovers for lunch the next day. And I cannot wait to make it again so I can keep all the leftovers for myself this time.
Serves: 4


3 ounces pancetta, chopped
1/2 cup pesto (store-bought or make my homemade recipe)
1/2 pound orecchiette pasta
3 ears of corn, husked and kernels sliced off the cob
2 zucchini, sliced
Olive Oil
  1. Cook orecchiette according to package instructions. Save about 1/4 cup pasta water and drain the rest.
  2. While the orecchiette is cooking, cook pancetta over medium-high heat in a large sauté pan. Set aside.
  3. Add about 1 tablespoon olive oil to the drippings in pan and sauté the corn and zucchini for about 8-10 minutes, season with salt and pepper. Cover pan to speed up cooking.
  4. Once veggies are cooked, add the pasta, pesto, and pancetta to the pan and mix well. Add a little bit of pasta until everything is held together well.

2 thoughts on “Orecchiette with Corn, Zucchini and Pesto

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