Sweet Corn Pesto Tossed with (50/50) Pappardelle + Zucchini Noodles
Servings: 3
Calories: 590kcal
Ingredients
sweet corn pesto
- 1 ½ tablespoons unsalted butter
- 1 tablespoons diced shallot
- 1 cup fresh corn kernels
- 1 garlic clove, thinly sliced
- 2 tablespoons slivered almonds
- 2 tablespoons extra virgin olive oil
- 3 tablespoons finely grated Parmesan
- salt and pepper to taste
assembly
- 2 large zucchinis, thinly sliced lengthwise using a potato peeler for long, thin strips
- 8 ounces pappardelle pasta
- ½ cup charred corn kernels
- fresh basil leaves or milk cilantro blossoms optional
Instructions
- For pesto: Melt butter in a skillet over medium-high heat. Add shallots, corn and garlic and sauté for 2 to 3 minutes. Season with salt and pepper. Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Fold in Parmesan and adjust seasonings. Set aside.
- Place zucchini strips onto a baking sheet (will probably need a couple) lined with a cooling rack. Lightly sprinkle each strip with kosher salt and set aside. Allow zucchini to “sweat” for about 15 minutes.
- While zucchini ‘sweats’, cook pasta. Fill a large pot with water and bring to a boil. Add a handful of salt and pasta and boil for 5 to 7 minutes or until al dente, stirring occasionally.
- Drain pasta into a colander, reserving 3 tablespoons pasta water, and add salted zucchini strips. Gently toss together and rinse until cool water.
- Transfer pesto to a large mixing bowl and stir in pasta water. Top pesto with pasta and zucchini noodles. Toss together until all the noodles are coated and evenly mixed together.
- Add corn and basil and adjust seasonings. Gently toss together and serve.
Nutrition
Calories: 590kcal | Carbohydrates: 78g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 123mg | Potassium: 988mg | Fiber: 7g | Sugar: 12g | Vitamin A: 855IU | Vitamin C: 44mg | Calcium: 138mg | Iron: 3mg