Pasta with Red Pepper Pesto and Corn
Ingredients
- 1 lb pasta of choice (see notes above)
- 2 cups jarred roasted red peppers drained
- ¾ cup unsalted cashews soaked in hot water for 30 min then drained
- 1-2 cloves garlic
- handful fresh basil
- extra virgin olive oil
- ¼ teaspoon red pepper flakes omit if you don't like heat
- 2 ears corn kernels removed from cob
- ¼ teaspoon coarse salt
- fresh pepper
- grated pecorino or parmesan cheese
Instructions
- Heat a bring a large pot of salted water to boil.
- In the meantime, heat the garlic in a small sauté pan until fragrant (about 1 min) and set aside.
- To a food processor add the roasted peppers, garlic, basil, cashews, red pepper flakes and a good pinch of salt. Begin to pulse while adding in the olive oil a bit a time until you get a creamy, blended consistency.
- Before draining pasta, reserve some of the pasta water and set aside. Drain pasta and add to a large bowl. Fold in the pesto. If the sauce seems too thick, drizzle in a few drops of the pasta water and combine again.
- Top pasta with corn kernels and grated cheese. Adjust seasonings as needed.
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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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