0 from 3 votes
Sweet Corn Pesto Tossed with (50/50) Pappardelle + Zucchini Noodles
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Servings: 3
Calories: 590 kcal
Course:
Lunch , Dinner
Cuisine:
Italian-American Fussion
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.