Pesto Pasta & Corn with Fresh Tomatoes & Romano Cheese

Pesto Pasta & Corn

with Fresh Tomatoes & Romano Cheese

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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    From the Test Kitchen

    This bright summer pasta highlights two of our favorite seasonal ingredients: fresh, juicy tomatoes and tender, 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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Pesto Pasta & Corn with Fresh Tomatoes & Romano Cheese
    Title
    • 6 oz Elicoidali Pasta
    • 2 ears Of Corn
    • 4 oz Grape Tomatoes
    • 2 Scallions
    • ⅓ cup Basil Pesto
    • 1 oz Sliced Roasted Red Peppers
    • ¼ cup Grated Romano Cheese
    • 2 Tbsps Mascarpone Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    How To: Chop Scallions
    How To: Properly Salt Cooking Water
    How to Make Sure Your Pasta is Al Dente
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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. 

    Cook the pasta
    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.

    Cook the corn
    3 Cook the corn

    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. 

    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 romano and sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

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    Pesto Pasta & Corn

    Prepare the ingredients
    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.

    Cook the pasta
    Cook the corn
    3 Cook the corn

    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 to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and sliced green tops of the scallions. Enjoy! 

    Finish the pasta & serve your dish
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