Pesto Veggie Pasta

Step 1

For the Pesto: Add basil, walnuts, garlic, salt, and lemon juice to a food processor then pulse until basil is finely chopped. Stream in extra virgin olive oil while the food processor is running, scraping the sides down halfway through. Don't over-process as the extra virgin olive oil can become bitter tasting. Stir in parmesan cheese then add more lemon juice if needed. Pesto shouldn't taste lemony, just fresh. Set aside.

Step 2

Bring a large pot of water to a boil then add ~1 Tablespoon salt and the pasta. Cook until pasta is just barely al dente (it will continue to cook slightly when added to the skillet with the vegetables) then BEFORE DRAINING carefully scoop out ~1 cup pasta cooking water. Drain pasta then set aside.

Step 3

Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Once hot, add shallots or onions, sweet corn kernels, zucchini, and summer squash. Season generously with Montreal seasoning then saute until zucchini begins to soften, 3 minutes. Add garlic then continue to saute until zucchini is crisp-tender, another 3 minutes.

Step 4

Add pesto, cooked pasta, and cherry tomatoes to skillet then stir to combine. A ~1/4 cup pasta cooking to help the pesto adhere to the pasta, adding a bit more if needed to create a thin, light sauce. Taste then add more salt if necessary, and then scoop into bowls and serve.