Pesto Pasta


  • 200g spaghetti
  • 2 ears corn, shucked
  • 1 medium yellow squash cubed
  • 1 medium courgette cubed.
  • 1 small bell pepper chopped
  • 4 green onions sliced thinly
  • 2 tbsp. olive oil
  • 1 lemon
  • store-bought refrigerated pesto
  • 200g cherry tomatoes.
  • 4 stalks, packed fresh parsley, chopped
  • Garlic oil (or prepare this by adding one minced garlic clove to one tablespoon of olive oil)


  1. Heat grill on medium-high. Cook spaghetti according to package directions. Rinse, drain well and let cool completely.
  2. Mix corn, squash, courgette and bell peppers and onions with olive oil and salt and pepper to taste. Grill the corn and the rest of the vegetables till grill marks appear.
  3. Fry tomatoes in garlic oil until they begin to shrivel.
  4. Grate ½ a teaspoon of lemon zest and squeeze 2 tablespoons of juice and whisk into the pesto adding more salt and pepper to taste.
  5. Add all the vegetables to the pasta while they are hot and mix well. The corn can be eaten off the cob or you can remove from the cob and mix into the pasta. Add pesto mix and serve


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