It is a delight to be back in the kitchen at the same time as my CSA basket is overflowing with the abundant produce of summer. We have more corn, summer squash, basil and fresh herbs than we know what to do with. Tomatoes are still at a premium and we've lost 100% of ours to the squirrels in the backyard, but I've managed to get my hands on a few heirlooms here and there.
Because of the generosity of so many of our friends and family, we enjoyed many great meals dropped off at our house in the weeks following June's birth. Now, though, I am craving some of my mainstay dishes, like pasta with fresh summer veggies.
As we've had more than 50 consecutive days of 90+ degree weather this summer, cooking has of necessity become quick sauteeing, blanching or cold, fresh ingredients only. This pasta dish was a perfect example. I made a batch of pesto first, then sauteed fresh corn in a little olive oil and added red onion and a bunch of herbs from my garden: thyme, basil, oregano. After combining the corn and the pesto and adding a little of the pasta cooking water to thin it out, I added some fresh tomatoes to give it color and grated fresh pecorino cheese on top.
Simple, summery and delicious served with a cucumber salad on the side and a big glass of cold white wine.
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