Charred Tomato and Corn Pesto Pasta.

Preheat the oven to 400 degrees F.

Add the cherry tomatoes, olive oil, fresh chopped herbs, minced garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are well coated in olive oil, herbs, garlic, salt and pepper. Roast for 10-15 minutes or until the tomatoes collapse.

Meanwhile bring a large pot of salted water to a boil. Boil the pasta until al dente and drain well.

Add the pasta to a large serving bowl and toss with the zucchini and basil pesto. Add the cherry tomatoes and grilled corn. Break the burrata over the pasta. Sprinkle with crushed red pepper flakes and fresh basil. EAT!

Basil Vinaigrette

In a blender or food processor, blend the basil, olive oil, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.