Squash blossom pasta with pesto
This easy end-of-summer pasta dish is flavorful, colorful and comes together in less than 20 minutes
Ingredients
- 250 g orzo
- ½ zucchini
- 2 corn cobs
- 1 sweet onion
- 100 g pesto
- 50 g extra virgin olive oil
- A handful of squash blossoms
- 1 tsp salt
- ½ tsp black pepper
- 150 ml pasta water
- 1 tbsp lemon juice
- Lemon zest
- Parmegiano for serving
Instructions
- Cook the orzo according to package instructions
- Drain, but save the pasta water, and mix the orzo with the pesto
- Cut the corn off the cob, slice the zucchini and onion
- Add some olive oil to a pan and heat
- Lightly fry the zucchini blossoms from each side, about 30 seconds, remove
- Melt the butter in the same skillet
- Add the onion and cook for 1 minute
- Add in the zucchini and the corn, and cook for 5 minutes while stirring occasionally
- Add the pasta water and cook for 2 more minutes
- Toss everything together and serve with fresh Parmigiano and basil
Notes
You can mix up the veggies used in this recipe and create even more flavors