Pesto Pasta & Corn with Fresh Tomatoes & Romano Cheese
Family Friendly

Pesto Pasta & Corn

with Fresh Tomatoes & Romano Cheese

20 MIN
+$3.95/serving 2 Servings
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  • Keep it Vegetarian
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  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
    • add Hot Italian Pork Sausage

    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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    • Nutrition
      PER SERVING
    • Calories
      980 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Pesto Pasta & Corn with Fresh Tomatoes & Romano Cheese
    Title
    • 10 oz Hot Italian Pork Sausage
    • 6 oz Mafalda Pasta
    • ⅓ cup Basil Pesto
    • 2 ears Of Corn
    • 4 oz Grape Tomatoes
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Scallions
    • 1 oz Sliced Roasted Red Peppers
    • 2 Tbsps Mascarpone Cheese
    • ¼ cup Grated Romano Cheese
    time-saving
    tips & techniques
    How To: Properly Salt Cooking Water
    How To: Cut Corn Kernels off the Cob
    How To: Hold a Chef's Knife
    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. 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 sausage & corn
    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.

    Finish the pasta & serve your dish
    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

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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. 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 sausage & corn
    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!

    Finish the pasta & serve your dish
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