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June 22, 2015

Sweet Corn Pesto Pasta

With wagon wheel noodles, roasted tomatoes, scallions and basil, you can serve this grilled sweet corn pesto pasta warm, at room temperature or chilled.

With wagon wheel noodles, roasted tomatoes, scallions and basil, you can serve this grilled sweet corn pesto pasta warm, at room temperature or chilled.

Sweet Corn Pesto Pasta

Is there any food that sums up summer more than corn on the cob?

We are so used to having whatever fruits or veggies whenever that it’s very easy to lose track of what’s in season.

Of course I have seen corn, sans silk and husk, packaged at the grocery in January, but I don’t think I’m the only one wondering who actually buys it?

It’s just wrong to consume corn on the cob during anything other time besides summer.

I’ll permit it during early fall when warm, and even hot, temperatures tend to linger longer than expected.

Sweet Corn Pesto Pasta

Slathered in butter and sprinkled with sea salt and black pepper, those juicy golden kernels are the perfect side with burgers, hot dogs or any classic barbecue fare.

The fresh corny flavor makes the mess and awkward eating totally worth it.

Besides corn, basil pesto is another one of my summertime favorites. Depending on the season, I switch up my pesto base from parsley to even spring peas.

But I’m partial to basil, so I go completely overboard using it in salads and slathering it on pizzas. I will even whisk pesto into eggs that I end up scrambling.

As an homage to my two summer favorites, I did a mash up and made  sweet corn pesto pasta.

Sweet Corn Pesto Pasta

How To Make Sweet Corn Pesto Pasta

I started by grilling the corn. Once the I charred the kernels and they cooled, I used a knife to slice them off the cobs.

Then in the food processor, I pureed most of the corn with garlic, walnuts, Parmesan, olive oil, salt and pepper.

After that, I tossed the pesto with wagon wheel pasta, scallions, roasted tomatoes and basil.

Instead of using all the grilled corn for the pesto, I folded the reserved kernels in with the rest of the ingredients.

I love how the pesto got caught in the spokes of the wheels.

This sweet corn pesto pasta is tasty served warm, at room temperature or chilled. 

I am in love with this corn pesto. It took self-control not to devour all of it with a spoon straight from the bowl.

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Sweet Corn Pesto Pasta

Sweet Corn Pesto Pasta

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 55-60 minutes
  • Yield: Serves 4 1x

With wagon wheel noodles, roasted tomatoes, scallions and basil, you can serve this grilled sweet corn pesto pasta warm, at room temperature or chilled.

Ingredients

  • For tomatoes
  • 1 pint grape or cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For pesto
  • 1 teaspoon + 1/2 cup olive oil
  • 3 ears corn, shucked
  • 2 garlic cloves, peeled
  • 1/3 cup walnuts
  • 1 ounce grated Parmesan, plus more for garnish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For pasta
  • 8 ounces wagon wheel pasta
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped fresh basil
  • Grated Parmesan for serving

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the tomatoes with olive oil, salt and pepper and arrange, cut side up, in a single layer on a sheet pan. Roast the tomatoes until they are slightly wrinkled at the edges and still juice in the middle. 
  3. Preheat a gas or charcoal to medium high heat.
  4. Rub the corn with oil. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. When the corn is cool enough to handle, slice the kernels off two of the cobs and use these for the pesto.
  5. Slice the kernels off the remaining cob, and save them to stir into the pasta.
  6. Pulse the garlic cloves in the bowl of a food processor until they are minced. Add the walnuts, Parmesan, corn, salt and pepper. Puree the mixture.  While the motor is running, drizzle the olive oil through the feeder tube until the mixture is fully combined.
  7. Cook the pasta until al dente according to package instructions. Transfer the pasta to a large bowl. Stir in the pesto followed by the tomatoes, scallions and basil. Garnish with Parmesan before serving.

Notes

The tomatoes can be made up to 3 days in advance. Store in an airtight container in the refrigerator. Being to room temperature before using in pasta.

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