once upon a chef
Classic pasta primavera is made with heavy cream, but this version gets its richness from a combination of olive oil, butter, and pecorino romano cheese. Toasted pine nuts add more rich flavor and crunch. For the pasta, most short noodle shapes will work – good options include fusilli, penne, farfalle, gemelli, or campanelle.
– 1¼ lbs (2 pints) cherry or grape tomatoes, halved – 4 shallots, thinly sliced – 5 cloves garlic, peeled and smashed – ¼ cup extra virgin olive oil, plus more for serving – 2 teaspoons salt – 1½ teaspoons sugar – 1 medium zucchini, cut into ¼-inch chunks – 1½ cups fresh corn kernels, from 2 ears corn – 12 oz fusilli (or similar shape) pasta – 3 tablespoons unsalted butter – 1 teaspoon herbes de Provence (see note) – ⅛ teaspoon crushed red pepper flakes – ½ cup grated pecorino romano cheese, plus more for serving – ½ cup tightly packed basil leaves, roughly chopped – ⅓ cup pine nuts, toasted (see note)
To begin, combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated.