Charred Tomato and Corn Pesto Pasta.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.38 out of 5 stars
(8)
Ingredients
6 servings
- 2 cups heirloom cherry tomatoes
- 2 tablespoons olive oil (plus more for serving)
- 1/3 cup fresh herbs (I used basil (oregano and dill)
- 2 cloves garlic divided (minced or grated)
- kosher salt and pepper (to taste)
- 2 ears fresh corn (grilled or charred under the broiler + corn cut away from the cob)
- 1 pound angel hair pasta (use gluten free pasta if needed)
- 2 zucchini (spiralized or very thinly sliced)
- 1 cup basil vinaigrette or basil pesto (recipe below)
- 8 ounces fresh burrata or mozzarella
- large handful of fresh basil (for serving)
- 2 cups fresh basil
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 clove garlic
- 1/2 teaspoon crushed red pepper flakes (or more to taste)
- kosher salt
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Preparation
Step 1
Preheat the oven to 400 degrees F.
Step 2
Add the cherry tomatoes, olive oil, fresh chopped herbs, minced garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are well coated in olive oil, herbs, garlic, salt and pepper. Roast for 10-15 minutes or until the tomatoes collapse.
Step 3
Meanwhile bring a large pot of salted water to a boil. Boil the pasta until al dente and drain well.
Step 4
Add the pasta to a large serving bowl and toss with the zucchini and basil pesto. Add the cherry tomatoes and grilled corn. Break the burrata over the pasta. Sprinkle with crushed red pepper flakes and fresh basil. EAT!
Step 5
Basil Vinaigrette
Step 6
In a blender or food processor, blend the basil, olive oil, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.
Step 7
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