Orecchiette with Corn, Zucchini and Basil Cream Sauce

It’s no secret that I love my basil dressing. Tempted to pass it off as green juice, instead, I’m using it here in a delicious summer pasta. Zucchini, corn and the dressing come together to make this the only pasta dish you need this summer.

Orecchiette with Corn, Zucchini and Basil Cream Sauce

Serves 4

8oz Orecchiette

1 tbsp avocado oil

1 large zucchini

2 ears of corn

1/2 cup basil dressing, recipe follows

1/4 cup heavy cream

Kosher salt 

Bring a large pot of water to a boil. Add 2 tablespoons kosher salt to season the cooking liquid. Add the orecchiette and cook according to package instructions. While the pasta is cooking, dice the zucchini. Heat a large pan over medium heat. Add the avocado oil to the pan and sauté the zucchini until softened and beginning to brown. Cut the corn off the cob. When the pasta has finished cooking, reserve some of the cooking liquid and drain the pasta. Add the pasta, corn, basil dressing and cream to the pan with the zucchini and toss to combine. Add a few tablespoons of pasta water and toss again. Taste and season with more salt if desired.

Basil Dressing

1/2 cup olive oil

1 cup basil, leaves only (from about 2oz of basil)

1 small shallot or half of a regular shallot

2 tbsp white wine vinegar

1 tbsp lemon juice

1 tsp kosher salt 

Place all the ingredients in a blender and blend on high. This dressing keeps in the fridge for a few days. The dressing will separate so be sure to shake it up before using leftovers.