Pesto Pasta & Corn

with Fresh Tomatoes & Parmesan Cheese

20 MIN

+$0.95/serving 2 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

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

1040 Cals (est.)

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fresh

ingredients

10 oz Hot Italian Pork Sausage
6 oz Elicoidali Pasta
⅓ cup Basil Pesto
4 oz Grape Tomatoes
2 ears Of Corn
¼ cup Grated Parmesan Cheese
2 Scallions
¼ tsp Crushed Red Pepper Flakes
1 oz Sliced Roasted Red Peppers
2 Tbsps Crème Fraîche

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 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, 10 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 sausage

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

4 Cook the corn

In the pan of reserved fond, 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.

5 Finish the pasta & serve your dish

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