Pasta with Tomato Pesto & Corn


To be honest, I was not expecting much when I made this dish. The thought of a tomato-based pesto intrigued me, but I did not expect the nice pesto flavor that the sauce actually had.

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It had a rich texture from the nuts, a bright flavor from the basil and fresh tomatoes, a great bite from the fresh corn and just the right amount of saltiness from the cheese.

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It was a good thing that the dish pleasantly surprised me, because I had a whole house full of people and made a double recipe – that’s a whole lot of corn and pasta!

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A whole lot of fun items from my garden went into the pesto – tomatoes, garlic, basil and parsley. So pretty!

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Pasta with Tomato Pesto & Corn

very slightly adapted from Posie Harwood’s Linguine with Red Pesto and Corn

1 lb dried linguine other thin pasta

ripe tomatoes (from the garden)

15 basil leaves (from the garden)

1 Tbsp parsley leaves (from the garden)

clove garlic (from the garden)

pinch salt

1/2 cup sliced almonds

1/4 tsp black pepper

6 Tbsp olive oil

ears fresh corn (locally grown)

Parmesan, for serving (optional)

Directions

Shuck the corn and slice the kernels off of the cob.

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Bring a large pot of water to boil. Score an x into the bottom of each tomato. Drop the tomatoes into the boiling water for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins.

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Return the pot of water to boil, add salt. Add the pasta and cook until al dente, following the instructions on the package. Drain.

Meanwhile, in a food processor or blender, combine the peeled tomatoes, basil, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth.

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In a large bowl, toss the pasta with the sauce and the raw corn.

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Serve topped with chopped parsley or grated Parmigiano reggiano. Enjoy!

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Serves 4.

 

One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

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