Pasta with Sweet Corn Pesto #SundayFunday

This Pasta dish is tossed with a delicious Sweet Corn Pesto.  It makes a wonderful Meatless Entree, taking advantage of the fresh garden produce available right now.

 

The Sunday Funday Bloggers are celebrating National Corn Month.......

I am hosting this month and have invited the others to join me in celebrating July being National Corn Month......

• Culinary Cam: Blue Corn Bollos de Mazorca 
• Sneha's Recipe: Corn Cutlets 
• Our Good Life: Corn Riblets 
• Karen's Kitchen Stories: Cornmeal Sables 
• Food Lust People Love: Creamy Corn and Ham Chowder 
• Mayuri's Jikoni: Kenyan Style Corn Curry
• Amy’s Cooking Adventures: Mexican Street Corn Trail Mix 
• A Day in the Life on the Farm: Pasta with Sweet Corn Pesto. 

I love seasonal sweet corn.  It is still a little early in Michigan for that grown here,  but it will be abundant before the month's end.  When it is in season, my husband wants sweet corn every. single. day.

Don't get me wrong, I enjoy corn on the cob as much as the next person but when I have to serve it every day, I start looking for other ways to enjoy it.  This Pasta with Sweet Corn Pesto makes both of us happy.

Pasta, Meatless, Vegetarian, Corn,

Entrees, Pasta

American

Yield: 6 servings

Author: Wendy Klik

Pasta with Sweet Corn Pesto

This Pasta dish is tossed with a delicious Sweet Corn Pesto. It makes a wonderful Meatless Entree, taking advantage of the fresh garden produce available right now.

 

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1/2 c. olive oil, divided
• 1/2 c. Panko
• 1/4 t. crushed red pepper flakes
• salt and pepper, to taste
• kernels from 6 ears of corn
• 3 cloves garlic, minced
• 1/2 c. grated Parmesan
• 1 lb Pasta of choice, I used Penne
• 2 pints, cherry tomatoes, halved
• handful of basil leaves, torn into pieces

Instructions

1. Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the panko and crushed red pepper. Season with salt. Cook and stir for a few minutes until golden brown. Remove to a plate and set aside to cool.
2. Wipe out the pan and return it to the heat, adding the remaining oil. Add the corn and garlic, season with salt and pepper and, cook until the corn is tender, about 10 minutes, stirring often.
3. Set aside to cool for about 10 minutes, while you bring a large pot of salted water to a boil. Reserve 1/2 cup of the corn kernels and place the rest into a food processor. Pulse the corn kernels 3 or 4 times, then, with the processor running add the remaining olive oil and puree until smooth.
4. Return the skillet to the stove over low heat. Add the corn pesto to the skillet
5. Add the pasta to the boiling water and cook per package directions. Using a spider or slotted spoon, remove the cooked pasta from the pot to the skillet and place into the skillet with the pesto. Add another 1/4 c. of the cooking water to the skillet and bring to a simmer.
6. Stir in the reserved corn kernels and cherry tomatoes. Toss and place into a large serving bowl. Sprinkle with the breadcrumbs and basil and serve.

Notes

adapted from a recipe found at Lidey Likes

Nutrition Facts

Calories

573

Fat (grams)

23 g

Sat. Fat (grams)

4 g

Carbs (grams)

78 g

Fiber (grams)

5 g

Net carbs

73 g

Sugar (grams)

8 g

Protein (grams)

17 g

Sodium (milligrams)

223 mg

Cholesterol (grams)

6 mg

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