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Summer Pipe Rigate Pasta Fill 1 Created with Sketch.

with Pesto, Corn, & Tomatoes

Mediterranean Diet
Quick & Easy
  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This bright summer pasta highlights two of our favorite seasonal vegetables: plump, juicy tomatoes and crisp, sweet corn. We’re folding them in with whole grain pasta, then tossing it all with flavorful basil pesto. It’s all complete with a sprinkle of parmesan cheese.

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Summer Pipe Rigate Pasta with Pesto, Corn, & Tomatoes
Title
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. 

Cook the corn:
2 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 in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. 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. Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Turn off the heat. Season with salt and pepper to taste.

Cook the pasta:
3 Cook the pasta:

While the corn cooks, add the pasta to the pot of boiling water and cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish & serve your dish:
4 Finish & serve your dish:

Add the seasoned tomatoes, cooked corn, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined and the tomatoes are slightly softened. Turn off the heat. Add the pesto and stir until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta garnished with the cheese and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. 

2 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 in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. 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. Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Turn off the heat. Season with salt and pepper to taste.

Cook the corn:
Cook the pasta:
3 Cook the pasta:

While the corn cooks, add the pasta to the pot of boiling water and cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Finish & serve your dish:

Add the seasoned tomatoes, cooked corn, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined and the tomatoes are slightly softened. Turn off the heat. Add the pesto and stir until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta garnished with the cheese and sliced green tops of the scallions. Enjoy!

Finish & serve your dish: