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Pesto Pasta & Corn
with Fresh Tomatoes & Parmesan Cheese
20 MIN
2 Servings
From the Test Kitchen
This bright summer pasta highlights two of our favorite seasonal ingredients: fresh, juicy tomatoes and sweet corn, which we’re folding into warm pasta along with our basil pesto for an herbaceous boost of flavor.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
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6 oz Chickpea Rotini Pasta
-
4 oz Grape Tomatoes
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2 ears Of Corn
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2 Scallions
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⅓ cup Basil Pesto
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¼ cup Grated Parmesan Cheese
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2 Tbsps Mascarpone Cheese
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1 oz Sliced Roasted Red Peppers
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the 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. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.
3
Cook the corn
Meanwhile, 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 corn may pop as it cooks). 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 gently to 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!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the 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. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.
3
Cook the corn
Meanwhile, 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 corn may pop as it cooks). 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 gently to 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!
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