"Spicy Pesto Pasta with Sweet Corn & Zucchini" – Rachael Ray

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
• Salt and pepper
• 1 lb. spaghetti or tagliatelle