Tomato Corn Orecchiette
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.
Servings: 4
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.
Nutrition
Calories: 413kcal | Carbohydrates: 47g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 762mg | Potassium: 546mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1488IU | Vitamin C: 21mg | Calcium: 123mg | Iron: 2mg