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Sweet Corn Pesto Pasta

Sweet Corn Pesto Pasta

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4
  • Category: Pasta & Noodles
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian


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


  1. Preheat the oven to 400 degrees F.
  2. Slice off the kernels from the ears of corn.
  3. 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.
  4. 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.)
  5. Cook the pasta until al dente according to package instructions. Drain the pasta and transfer it to a large bowl. Stir in the pesto.
  6. 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