Late Summer Vegetable Pesto Pasta - Kikkoman Home Cooks

Ingredients

• 2 tablespoons olive oil, divided
• 1 medium shallot, peeled and roughly chopped
• 1 cup chopped zucchini
• 1 ear of sweet corn
• 1 16-ounce box rotini pasta
• 2 cups green beans, trimmed and chopped in half
• 2 tablespoons chopped basil
• For Pesto
• 1 ½ cups basil leaves
• ½ cup olive oil
• 2 tablespoons Kikkoman® Rice Vinegar
• ¼ cup grated Parmesan cheese
• ¼ cup pine nuts, lightly toasted
• 1 clove garlic
• Cracked black pepper to taste
• ¼ teaspoon salt