Fresh basil pesto, caramelized zucchini, and tender-crisp green beans come together in this vibrant summer pasta. A finishing drizzle of garlic-infused olive oil and crisp sage leaves adds an earthy, aromatic note that makes the dish especially memorable.
Serve it warm as a satisfying vegetarian entrée or at room temperature for a picnic, potluck, or summer buffet.
INGREDIENTS:
For the Pasta and Vegetables
12 ounces penne pasta
2 medium zucchini, halved lengthwise and sliced into half-moons
1 cup fresh green beans, trimmed and cut in half
2 tablespoons extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Additional grated Parmigiano-Reggiano, for serving
For the Basil Pesto
2 cups packed fresh basil leaves
1/3 cup pine nuts or walnuts
2 garlic cloves, peeled
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup extra-virgin olive oil
Salt, to taste
For the Crispy Sage Oil
1/4 cup extra-virgin olive oil
8–10 fresh sage leaves, left whole
1 garlic clove, minced
METHOD:
1. Roast the Zucchini
Preheat the oven to 425°F. Arrange the zucchini on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat and spread the slices into a single layer.
Roast for 15–20 minutes, turning once, until the zucchini is tender and caramelized around the edges. Set aside.
2. Make the Pesto
Place the basil, pine nuts, garlic, Parmigiano-Reggiano, and a pinch of salt in a food processor. Pulse until the ingredients are finely chopped.
With the motor running, slowly drizzle in the olive oil and process until the pesto is smooth and well combined. Taste and adjust the seasoning as needed. Set aside.
3. Cook the Pasta and Green Beans
Bring a large pot of generously salted water to a boil. Add the penne and cook according to the package directions until it is about 2 minutes shy of al dente. Add the green beans and continue cooking for the final 2 minutes, or until the pasta is al dente and the beans are bright green and tender-crisp.
Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and green beans well.
4. Make the Crispy Sage Oil
While the pasta cooks, heat the olive oil in a small skillet over medium-low heat. Add the whole sage leaves and cook for 30–60 seconds per side, or until crisp. Watch them carefully, as they can brown quickly. Transfer the sage leaves to a paper towel-lined plate. Add the minced garlic to the warm oil and cook gently for about 30 seconds, just until fragrant. Do not allow the garlic to brown. Remove the skillet from the heat.
5. Assemble the Pasta
Return the drained pasta and green beans to the pot. Add the pesto and garlic-infused sage oil. Toss gently, adding the reserved pasta water a few tablespoons at a time until the pesto forms a smooth, glossy sauce that coats the pasta. Fold in the roasted zucchini. Crumble some of the crispy sage leaves over the pasta and reserve the rest for garnish. Serve immediately with additional Parmigiano-Reggiano.
CHEF’S NOTES:
- For the best pesto flavor, use young, tender basil leaves and freshly grated Parmigiano-Reggiano.
- Walnuts may be substituted for pine nuts for a more economical pesto with a slightly earthy flavor.
- Do not rinse the pasta after draining. The starch clinging to its surface helps the pesto adhere and creates a silkier sauce.
- The pasta water is essential for loosening the pesto without adding excessive oil. Add it gradually until the sauce reaches the desired consistency.
- For additional protein, top the pasta with grilled chicken, shrimp, cannellini beans, or fresh mozzarella.
