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Pesto Fusilli Pasta
with Fresh Tomatoes & Corn
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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2 Servings
- Est. 730 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
-
6 oz Fusilli Bucati Corti Pasta
- 2 Scallions
- 2 ears Of Corn
-
4 oz Grape Tomatoes
- ¼ cup Grated Parmesan Cheese
- 2 Tbsps Mascarpone Cheese
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⅓ cup Basil Pesto
-
1 oz Sliced Roasted Red Peppers
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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!
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.
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!
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
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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.
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