Ingredients

The following ingredients have 7 Servings
  • 1 lb. gluten free pasta
  • 1 ear corn, shucked
  • 1 tablespoons olive oil
  • 2 red pepper, 1″ cubes
  • 1/2 red onion, 1″ cubes
  • 1 zucchini, 1/4″ slices
  • 1 squash, 1/4″ half moon slices
  • 12 oz. sweet trio tomatoes
  • salt & pepper to season
  • 2 cups fresh packed basil
  • ¼ cup pine nuts
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 clove garlic
  • 1 tsp. lemon zest
  • 1/3 cup of olive oil
  • 1/4 cup of shredded or grated parmesan cheese

Instruction

  • Preheat grill to medium high heat, about 375-400 degrees F.
  • To a food processor add fresh basil, pine nuts, salt, pepper, a garlic clove and lemon zest. Pulse until the basil is finely chopped. Slowly pour the olive oil in and continue to pulse until the mixture is smooth and forms a sauce.
  • Pour mixture into a bowl and fold in the parmesan cheese and set aside.
  • To a large bowl add red pepper, red onion, zucchini and squash. Drizzle 1 tablespoon of olive oil over and season with salt and pepper. Toss to coat all the veggies.
  • Put veggies in a grill basket and grill until charred, about 5-7 minutes, tossing throughout. Remove from grill and add tomatoes to the basket. Grill until the tomatoes start to burst, about 3-4 minutes.
  • In the meantime also add ear of corn to the grill. Grill each side for 3-4 minutes, until slightly charred.
  • Bring a pot of water to a boil and add gluten free pasta to it. Cook until al dente, according to cooking directions on box. (usually 8-10 minutes)
  • Drain and rinse noodles. Pour noodles into a large bowl with the pesto. Gently toss the noodles with the pesto until the noodles are coated. Add in the grilled vegetables and toss.
  • Serve.