Charred Tomato and Corn Pesto Pasta
Ingredients
The pasta
-
1
pound
angel hair pasta
-
2
ears
fresh corn
-
2
zucchini
spiralized or very thinly sliced
-
8
ounces
fresh burrata or mozzarella
The sauce
-
2
cups
heirloom cherry tomatoes
-
2
tablespoons
olive oil
-
⅓
cup
fresh herbs (basil, oregano, dill)
-
2
cloves
garlic
-
to taste
kosher salt and pepper
-
1
cup
basil vinaigrette or basil pesto
For serving
-
1
large handful
fresh basil
Basil Vinaigrette
-
2
cups
fresh basil
-
½
cup
olive oil
-
2
tablespoons
red wine vinegar or apple cider vinegar
-
1
clove
garlic
-
½
teaspoon
crushed red pepper flakes
-
to taste
kosher salt
Instructions
- Preheat the oven to 400°F.
- In a baking dish, combine cherry tomatoes, olive oil, fresh herbs, minced garlic, salt, and pepper. Toss to coat and roast for 10-15 minutes until tomatoes collapse.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain well.
- In a large serving bowl, combine the pasta with zucchini and basil pesto.
- Add the roasted cherry tomatoes and grilled corn to the pasta mixture.
- Break the burrata over the pasta and sprinkle with crushed red pepper flakes and fresh basil before serving.
Nutrition Facts (estimated)
Servings
6
Calories
818
Total fat
40g
Total carbohydrates
90g
Total protein
20g
Sodium
500mg
Cholesterol
30mg
You might also like