Pesto Fusilli Pasta with Fresh Tomatoes & Corn
Good to Make Ahead

Pesto Fusilli Pasta

with Fresh Tomatoes & Corn

20 MIN
2 Servings
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This bright summer pasta highlights two of our favorite seasonal ingredients: fresh, juicy tomatoes and crisp, sweet corn, which we’re folding into the warm pasta along with our basil pesto for an herbaceous boost of flavor.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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Pesto Fusilli Pasta with Fresh Tomatoes & Corn
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the peppers

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, stirring occasionally, 11 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. 

Cook the corn:
3 Cook the corn:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the kernels may pop as they cook). Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the seasoned tomatoes, cooked corn, chopped peppers, pesto, and mascarpone. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and sliced green tops of the scallions. Enjoy! 

Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, except rinse the cooked pasta under cold water after draining. Stir the sliced green tops of the scallions into the finished pasta, then transfer to an airtight container. Cool, uncovered, then cover and refrigerate. Refrigerate the parmesan. Serve the finished pasta garnished with the parmesan. Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the peppers

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, stirring occasionally, 11 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. 

Cook the pasta:
Cook the corn:
3 Cook the corn:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the kernels may pop as they cook). Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the seasoned tomatoes, cooked corn, chopped peppers, pesto, and mascarpone. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and sliced green tops of the scallions. Enjoy! 

Finish the pasta & serve your dish:
Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, except rinse the cooked pasta under cold water after draining. Stir the sliced green tops of the scallions into the finished pasta, then transfer to an airtight container. Cool, uncovered, then cover and refrigerate. Refrigerate the parmesan. Serve the finished pasta garnished with the parmesan. Enjoy! 

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