Sweet Corn Pesto Pasta
Fresh corn becomes a silky pesto blended with basil, lemon, and parmesan. Rigatoni catches every bit of sauce, then gets hit with crispy panko, a drizzle of Calabrian chili oil, and a handful of torn basil. It feels like peak summer in one bite.
Servings 6 Servings
Calories 510kcal
Equipment
- Large pot for boiling pasta
- Skillet
- Blender or Food Processor
- Small skillet for breadcrumbs
- Mixing bowl
- Microplane or citrus zester
Ingredients
Corn Pesto
- 4 ears fresh corn kernels sliced off (about 2 cups)
- ¼ cup olive oil plus more as needed
- ½ cup grated Parmesan or Pecorino Romano
- ¼ cup toasted pine nuts or walnuts
- 1 garlic clove
- Zest and juice of 1 lemon
- ¼ cup packed fresh basil leaves
- Salt and black pepper to taste
Pasta
- 1 pound rigatoni or short pasta
Cruncy Topping
- 1 tablespoon olive oil
- ½ cup panko breadcrumbs
- Pinch of salt
Finish
- Calabrian chili oil for drizzling
- Extra basil leaves torn
- Extra Parmesan for serving
Instructions
- Toast the breadcrumbs: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add panko and a pinch of salt. Cook, stirring, until golden. Transfer to a plate to cool.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 11 minutes. Reserve ½ cup pasta water. Drain and set aside.
- Make the corn pesto: Warm 1 tablespoon olive oil in a skillet over medium heat. Add corn kernels and cook 3 minutes until bright and just tender. Transfer corn to a blender with Parmesan, nuts, garlic, lemon zest, lemon juice, basil, 3 tablespoons olive oil, and a splash of pasta water. Blend until mostly smooth. Season with salt and pepper.
- Combine: Place pasta in a mixing bowl. Add corn pesto and a splash of reserved pasta water. Toss until coated, adding more water or olive oil if needed.
- Finish and serve: Transfer pasta to a serving bowl. Sprinkle toasted breadcrumbs over the top. Drizzle with Calabrian chili oil. Add torn basil and extra Parmesan. Serve at room temperature or chilled.
Notes
- Frozen corn works; sauté until thawed and warm before blending.
- Swap pine nuts for pistachios if you like a greener note.
- Keep leftovers in the fridge up to three days. The flavor deepens overnight.
Nutrition
Serving: 1Serving | Calories: 510kcal | Carbohydrates: 70g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 148mg | Potassium: 343mg | Fiber: 4g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 2mg