Pesto Pasta with Corn and Mozzarella

This easy recipe for pesto pasta with corn and mozzarella cheese takes full advantage of some great fresh summer ingredients for a delicious supper. It’s a great way to use that basil and fresh corn while it is still in abundance!

It’s getting to be that wistful time of year when the basil is all around us in big aromatic bunches, but you know that its days are numbered, and that means it is time for pesto.  I start slathering it on everything from salmon to crostini, but of course the all-time best thing to pair with pesto is pasta!

And speaking of things that are here today and gone tomorrow, can we discuss the deliciousness that is fresh corn?  And of course everything is better with cheese, so I’ve teamed up both Parmesan and mozzarella for this ultimate summer supper.

Here’s how you make pesto pasta with corn and mozzarella!

You start off by making pesto!  Most pesto recipes call for pine nuts, but I like making mine with walnuts.  I find it has a richer taste, and I always have walnuts handy.  Toss them into your handy food processor with some parmesan cheese, a whole lot of basil, a little garlic and give it all a whirl.

Now pour some olive oil through the food processor feeding tube until everything is smooth and green.  You’ve made pesto!

This easy recipe for pesto pasta with corn and mozzarella cheese takes full advantage of some great fresh summer ingredients for a delicious supper. Click to TweetWhile the pesto process is happening, you can be cooking up your pasta.  Any short pasta will do – penne, campanelle, etc – we liked cavatappi for this one because of all the curly-cues.  Before you drain the pasta, scoop out some of the salty pasta water.

Now all you need to do is put this scrumptiousness together!  Pour the drained pasta into a bowl, add the corn and the mozzarella and give it all a good toss.  Add the pesto a spoonful at a time, tasting as you go, until it is as pesto-y as you like it.  That’s a personal preference. (I like super-pesto-y!)

Drizzle in a little of that magical salty pasta water until you have a light sauce, and now all you need to do is dish it up and garnish it with a little more parmesan cheese, some basil leaves and a some fresh pepper.

I mean, who could resist a plateful of this summer deliciousness?  I ask you.   Go use that basil and corn!  I’ll be right there with you.

Love,

Basil and corn-loving me!

Want to round out your meal? This recipe pairs well with...

Easy Zucchini Chips

Rustic Tomato Goat Cheese Salad

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Pesto Pasta with Corn and Mozzarella

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• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

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Description

This easy recipe for pesto pasta with corn and mozzarella cheese takes full advantage of some great fresh summer ingredients for a delicious supper. It’s a great way to use that basil and fresh corn while it is still in abundance!

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Ingredients

• 1/3 cup walnuts
• 3/4 cup grated Parmesan cheese, plus extra for garnish
• 2 cups fresh basil leaves, plus extra for garnish
• 1 garlic clove, chopped
• 1/2 teaspoon sea salt
• 1/2 cup olive oil
• 12 ounces short pasta (we like cavatappi!)
• 8 ounces mozzarella cheese (you can use little mozzarella balls, or you can cut up mozzarella into cubes)
• Kernels from two ears of corn (see note)
• Freshly ground black pepper

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Instructions

1. Put the walnuts, 3/4 cup Parmesan cheese, 2 cups basil leaves and the chopped garlic in your food processor.  Give it a whirl until it is chopped, then pour the olive oil in through the feeding tube until it forms a smooth mixture.  Taste and add some salt if you think you need it.  Set aside.
2. Cook the pasta according to package directions in heavily salted water until it is done.  Scoop out a cup of the pasta water and then drain the pasta.
3. Transfer the pasta to a large bowl and add the mozzarella and toss.  Add the pesto mixture by spoonfuls, tossing and tasting as you go, until it tastes the way you like it.  Drizzle in that pasta water as needed to make a light sauce.
4. Divide among plates, garnishing with a little more Parmesan, some basil leaves and some freshly ground pepper.

Notes

We like using the fresh sweet corn raw in this recipe, but if you want your corn cooked, add it to the pasta during the last minute of cooking and let it drain with the pasta.

8926.3 g943.3 mg51.7 g14.1 g0.4 g77.7 g4.5 g33.4 g47.7 mg

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!