Can I use prepared pesto instead of making my own?

You can! Just be careful about adding just a little at a time to get the taste you want. You can usually find prepared pesto near the pasta sauces (and it's a good way to get your pesto on during non basil season!)

What's so special about the pasta water?

When pasta cooks, it releases starch into the water (that is what makes it a little cloudy. And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It's truly magical.

What is the best way to cut corn kernels from the cob?

Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.

Should I cook the corn before adding it to the pasta?

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.

Have a question I didn't cover?

Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!

Cheesy Pesto Pasta

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5 from 1 review

This easy recipe for cheesy 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!

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
Diet: Vegetarian

Ingredients

Scale

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
10 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

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.
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.
Transfer the pasta to a large bowl and add the mozzarella and corn 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.
Divide among plates, garnishing with a little more Parmesan, some basil leaves and some freshly ground pepper.

Notes

- Pasta: We find that a short pasta (think cavatappi, penne, campanelle, bow-ties) works best with this chunky sauce. Use your fave!

- Mozzarella: Look in the fancy cheese section for fresh mozzarella that comes in everything from chunks to cute little pearls that are just perfect for this recipe.

- Corn: Fresh corn is really the best of the best in this recipe. In a pinch you can use frozen, but do what you can to snag the fresh stuff!

- Basil: HAS to be fresh to make the pesto. More and more supermarkets have it in the produce aisle as plants, which is perfect for snipping off just what you need.

Find it online: https://www.framedcooks.com/pesto-pasta-with-corn-and-mozzarella/