Sweet Corn Pesto Tossed with (50/50) Pappardelle + Zucchini Noodles

Name: Sweet Corn Pesto Tossed with (50/50) Pappardelle + Zucchini Noodles
Yield: 3 serving
Ingredients: 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; 2 large zucchinis, thinly sliced lengthwise; 8 ounces pappardelle pasta; ½ cup charred corn kernels; fresh basil leaves or milk cilantro blossoms

User Reviews

5.0

3 reviews

Excellent

Servings
3
Calories
590 kcal
Course
Lunch, Dinner
Cuisine
Italian-American Fussion

Sweet Corn Pesto Tossed with (50/50) Pappardelle + Zucchini Noodles

Joelle Cantu

Report

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Calories 590kcal (30%) Carbohydrates 78g (26%) Protein 19g (38%) Fat 25g (38%) Saturated Fat 7g (35%) Cholesterol 82mg (27%) Sodium 123mg (5%) Potassium 988mg (28%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 855IU (17%) Vitamin C 44mg (49%) Calcium 138mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 590 kcal

% Daily Value*

Calories	590kcal	30%
Carbohydrates	78g	26%
Protein	19g	38%
Fat	25g	38%
Saturated Fat	7g	35%
Cholesterol	82mg	27%
Sodium	123mg	5%
Potassium	988mg	21%
Fiber	7g	28%
Sugar	12g	24%
Vitamin A	855IU	17%
Vitamin C	44mg	49%
Calcium	138mg	14%
Iron	3mg	17%