With roasted corn and tomatoes, this sweet corn pesto pasta is a vegetarian pasta that will have you dreaming about more twists on the usual pesto.
- 3 ears corn, shucked
- 1 cup halved cherry tomatoes
- 1 tablespoon + 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 garlic clove
- 1/4 cup finely shredded Parmesan plus more for serving
- 1/4 cup chopped walnuts
- 8 ounces cavatappi pasta
- 2 scallions, thinly sliced
- Preheat the oven to 400 degrees F.
- Slice off the kernels from the ears of corn.
- On a sheet pan, toss the corn and tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread the corn and tomatoes in a single layer with the tomatoes cut side up. Roast for 25-30 minutes until the corn is golden yellow and the tomatoes are wrinkled but still juicy.
- For the pesto, put 1 cup roasted corn in a food processor with 1/3 cup olive oil, garlic, Parmesan, walnuts, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Puree the mixture until the pesto is fully combined into a sauce. (You will still see some corn kernels.)
- Cook the pasta until al dente according to package instructions. Drain the pasta and transfer it to a large bowl. Stir in the pesto.
- Fold the remaining corn, tomatoes and scallions into the pasta.
If you can’t find cavatappi pasta, you can also use fusilli or penne rigate.
Keywords: oven roasted corn, roasted corn, corn pesto
My inner kid speaking here, but I LOVE fun-shaped pasta. It makes the whole dish taste better, in my opinion 🙂
I picked wagon wheel pasta with my toddler in mind!