Description
With cherry tomatoes, corn and pesto, this simple orecchiette pasta recipe is ready in less than 30 minutes. It also has Parmesan and lemon. The pesto is nut-free.
Ingredients
- For pesto
- 2 garlic cloves
- 1 cup basil leaves
- 1/4 cup grated Parmesan
- Juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- For pasta
- 6 ounces orecchiette pasta
- 1 tablespoon olive oil
- 1 pound grape tomatoes
- 2 ears corn, shucked and kernels sliced
- 2 scallions, thinly sliced, white and green parts separated
- Shaved Parmesan for serving
Instructions
- For the pesto, mince the garlic in a food processor. Add the basil, Parmesan, lemon juice, salt and pepper and puree the mixture. With the motor running, pour the olive oil through the feeder tube until fully combined.
- Cook the pasta in a pot of salted boiling water until al dente according to package instructions.
- Heat the olive oil in a large skillet over medium high heat. Sauté the tomatoes until they start to wrinkle, about 4-5 minutes. Then add the corn and white parts of the scallions. Continue sautéing, stirring frequently, until the corn turns bright yellow and more of the tomatoes are wrinkled, about 3-4 minutes.
- Stir the pasta and pesto into the tomatoes and corn with the green parts of the scallions. Top with shaved Parmesan.
Notes
You can make the pesto up to a few days in advance. Just store it in an airtight container in the fridge.
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