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Pesto Pasta & Corn
with Fresh Tomatoes & Romano Cheese
20 MIN
+$3.95/serving
2 Servings
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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NutritionPER SERVING
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Calories980 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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6 oz Mafalda Pasta
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⅓ cup Basil Pesto
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2 ears Of Corn
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4 oz Grape Tomatoes
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¼ tsp Crushed Red Pepper Flakes
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2 Scallions
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1 oz Sliced Roasted Red Peppers
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2 Tbsps Mascarpone Cheese
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¼ cup Grated Romano Cheese
time-saving
tips & techniques
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 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. 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 & corn
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. 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 the corn is softened and the sausage is browned and cooked through. 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 sausage and 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!
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. 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 & corn
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. 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 the corn is softened and the sausage is browned and cooked through. 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 sausage and 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