Sautéed market-fresh vegetables in a house pesto, served over tagliatelle pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz tagliatelle and cook according to package directions until al dente (usually 7–11 minutes for dried; 2–4 minutes for fresh). Stir occasionally to prevent sticking.

Boil pasta

Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside in the colander while you finish the sauce and vegetables.

In a food processor, combine 2 cups packed basil, 1/2 cup parsley, 1/4 cup toasted pine nuts, 1/2 cup grated Parmesan, 2 garlic cloves, and 1 tablespoon lemon juice. Pulse until coarsely chopped. With the processor running, drizzle in 1/2 cup extra-virgin olive oil until emulsified and smooth (or to desired texture). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt as needed. If pesto is too thick, add up to 1–2 tablespoons reserved pasta water to loosen.

Make pesto

While the pasta cooks and pesto blends, heat a large wide skillet over medium-high heat. Add 2 tablespoons olive oil. When oil shimmers, add 1 thinly sliced shallot and sauté 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Prepare vegetables

Add sliced zucchini and yellow squash. Sauté, stirring occasionally, for 3–4 minutes until they begin to brown and soften.

Add 1.5 cups halved cherry tomatoes, 1/2 cup sliced baby bell peppers, and 1/2 cup corn kernels. Continue cooking 2–3 minutes until tomatoes have softened and released some juices but still hold shape.

Season vegetables with 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon zest. Taste and adjust seasoning. Remove skillet from heat. Stir in 1/4 cup torn basil leaves to preserve freshness.

Return the drained pasta to the pot or to the still-warm skillet over low heat. Add 3/4 to 1 cup house pesto (adjust to taste) and 1/2 cup reserved pasta water. Toss to coat the pasta, adding more pasta water a tablespoon at a time if needed to create a glossy sauce. Gently fold in the sautéed vegetables, combining until evenly distributed and heated through (about 1 minute).

Combine pasta, pesto, and vegetables

If the pasta seems dry, add another tablespoon of olive oil or a splash of reserved pasta water. Taste and correct seasoning with salt, pepper, or a squeeze of lemon.

Serve immediately divided into 4 portions. Top each serving with 1 tablespoon grated Parmesan (about 0.25 cup total) and a light drizzle (1 teaspoon) of extra-virgin olive oil. Garnish with additional torn basil if desired.

tagliatelle (dried or fresh)

kosher salt (for pasta water)

fresh basil leaves, packed

fresh flat-leaf parsley

toasted pine nuts (or walnuts)

grated Parmesan (or pecorino)

garlic cloves

fresh lemon juice

extra-virgin olive oil

salt

black pepper

shallot, thinly sliced (or small yellow onion)

garlic, minced

zucchini, medium, halved lengthwise and sliced 1/4-inch

yellow summer squash, sliced 1/4-inch

cherry tomatoes, halved

baby bell peppers or small sweet peppers, sliced

fresh corn kernels (or frozen, thawed)

red pepper flakes

fresh lemon zest

fresh basil leaves, torn (for finishing)

reserved pasta cooking water

grated Parmesan (for serving)

extra-virgin olive oil (drizzle)

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