Blanketing the pasta is colorful summer produce: fresh corn and lightly roasted heirloom tomatoes. The corn is sweet and crunchy, almost like candy, while the tomatoes add a bit of tartness. The small tomatoes are roasted enough to be warm and melt-in-your-mouth tender, but not at all charred or blistered. They’re cooked perfectly, so that their natural flavor is enhanced, but not really transformed.
A sharp, salty note comes from pistachio pesto dotted around the plate. Used with restraint, the pesto focuses the delicate summer flavors without overwhelming them. Tiny basil leaves on each pesto dot add a bit of whimsy and freshness to a pasta dish that otherwise is very straightforward.