"Spicy Pesto Pasta with Sweet Corn & Zucchini"
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rachaelray.com.
Cooking tools:
- Food processor
- Pot
- Stove
- Ice bath bowl
- Spider strainer
- Slotted spoon
- Kitchen towel
- Skillet
- Colander
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups (packed) fresh basil leaves
- Salt
- ½ cup (packed) fresh mint leaves
- ½ cup lightly toasted pistachios or pine nuts
- 2 large cloves garlic, grated or pasted
- 1 jalapeño, seeded and coarsely chopped
- 1 tsp. crushed red pepper
- Juice of 1 small lime or lemon or a splash of white wine vinegar
- ¾ cup grated Pecorino Romano
- ¾ cup grated Parmigiano-Reggiano
- ⅓ cup EVOO
- 1 tbsp. EVOO
- 2 tbsp. butter
- 1 firm medium zucchini—halved, seeded, then cut into 1/4- to 1/2-inch pieces
- 2 ears corn, husked, kernels removed
- 1 leek, split lengthwise, whites and light greens thinly sliced
- pepper
- 1 lb. spaghetti or tagliatelle
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