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Pasta • Italian

Late Summer Veggie Pesto Pasta Recipe

Clear out the summer vegetable garden and put it to good use. Late summer veggie pesto pasta has ripe tomatoes, crunchy sweet corn and creamy burrata tossed with fresh lemon pesto and bucatini pasta.

4.5 from 172 votes
45 mins
Total Time
4
Servings
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Late Summer Veggie Pesto Pasta

How to Make the Best Late Summer Veggie Pesto Pasta

This late summer veggie pesto pasta is the perfect way to celebrate the peak of summer harvest season. With vibrant cherry tomatoes, sweet corn, and fresh basil pesto all coming together in one delicious dish, it’s a celebration of everything wonderful about late summer vegetables. The creamy burrata adds a luxurious touch that transforms simple ingredients into something truly restaurant-worthy.

The beauty of this recipe lies in its simplicity and flexibility. The roasted tomatoes and corn develop a sweet, slightly caramelized flavor that pairs beautifully with the bright, citrusy lemon basil pesto. Rather than making a heavy cream sauce, the pesto and pasta water create a silky coating that clings perfectly to the bucatini. You can adjust the consistency with more or less pasta water depending on your preference.

This is an ideal recipe when you’re drowning in summer vegetables from the garden or farmers market. It comes together in less than an hour and makes a stunning presentation that looks far more complicated than it actually is. Whether you’re serving it for a casual weeknight dinner or impressing guests at a summer dinner party, this late summer veggie pesto pasta never disappoints.

Late Summer Veggie Pesto Pasta

Late Summer Veggie Pesto Pasta

Clear out the summer vegetable garden and put it to good use. Late summer veggie pesto pasta has ripe tomatoes, crunchy sweet corn and creamy burrata tossed with fresh lemon pesto and bucatini pasta.

4.5 from 172 votes
CoursePasta
CuisineItalian
Keywordlate summer vegetables, pesto pasta, summer vegetables, what to make with cherry tomatoes
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings4 servings
Calories1007kcal
AuthorChristina Hill
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Ingredients

Pasta & Vegetables

Sauce & Finishing

Instructions

Roast & Boil

  1. Preheat the oven to 350°F.
  2. Remove the corn from the ears and add to the tomatoes. Toss with olive oil, garlic, thyme, and season with salt and pepper.
  3. Spread into one even layer on a sheet pan and roast for 20 to 25 minutes until the skin of the tomatoes is slightly wrinkled and the insides are soft.
  4. While the vegetables are roasting, set a large pot of water to boil for the pasta. Add about 2 teaspoons of salt to the water.
  5. When the water comes to a rolling boil, add the pasta and cook according to package instructions.
  6. Reserve ¼ cup of the pasta water before draining.

Sauté

  1. Remove the thyme sprigs from the roasted vegetables.
  2. In a large sauté pan, add the vegetables, pesto, and pasta over medium-low heat.
  3. Add a little bit of the pasta water at a time to thin the sauce to your desired consistency to coat the pasta. The sauce will thicken again as it cooks.

Plate & Serve

  1. Plate the pasta in individual servings or on a family-style platter.
  2. Pull apart the burrata and top the pasta. The heat from the pasta will melt the burrata just enough.
  3. Garnish with fresh basil if desired.
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