Imagine, warm summer day. Just got back from the beach. A little sunburnt and salt in your hair from the ocean. You want to whip of something quick, savory and sweet. No meat because you want something light....you think of using the beets, corn & zucchini in the fridge. But also want something zesty so how about some vinaigrette.
This is how it came to be and how it shall stay! AKA, I knew I wanted nothing more when I had summer squash and pesto. ENJOY!
1/2 cup olive oil
2 cups fresh basil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 clove garlic
1/2 teaspoon crushed red pepper flakes or more to taste
zest of 1/2 jalapeño
2-3 small red or yellow beets halved
2 tablespoons olive oil
kosher salt + pepper
1 pound short cut pasta use gluten free if needed
4-6 ounces soft goat cheese crumbled
2 small yellow summer squash or zucchini thinly sliced
2 ears fresh corn kernels removed from the cob
1 large bunch watercress or spinach
1 avocado sliced
In a blender or food processor, blend the basil, olive oil, lemon juice, vinegar, garlic, jalapeño 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.
Preheat the oven to 400 degrees
Toss the beets together with the olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on a baking sheet. Roast for 25-30 minutes or until the beets are tender and charred on the edges.
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until a dente. Drain and add the pasta to a large serving bowl. To the hot pasta, add the goat cheese and couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the yellow squash, fresh corn and watercress and toss to combine. Top the pasta with the roasted beets and avocado. Serve the remaining vinaigrette on the side.