Penne With Creamy Avocado Pesto, Roasted Tomatoes and Corn
Ingredients
- 1 lb. penne pasta + one cup reserved pasta water
- 1 pint cherry or grape tomatoes
- 2 ripe avocado
- 1 cup basil leaves
- 1 clove garlic cut in half
- juice from half fresh lemon
- 2 ears of fresh corn shucked
- ¼ teaspoon coarse salt for the pesto + more for tomatoes
- pepper
Instructions
- Preheat oven to 450 F.
- Bring a large pot of salted water to a boil
- Add in pasta and cook according to package directions.
- While pasta is cooking, place tomatoes on a baking sheet and generously sprinkle with salt and pepper.
- Cook until slightly blistered about 8-10 minutes.
- Before draining pasta, reserve 1 cup of the water.
- Add drained pasta back into pot and set aside.
- In a food processor pulse avocado, basil, garlic, lemon juice and salt, pepper.
- While pulsing, add in a few drops of the pasta water at a time until the pesto is creamy but not too loose.
- Stir pesto to the pot of pasta along with tomatoes and corn.
- Season to taste.
- Top with pecorino or parmesan cheese if desired.
- *see notes above
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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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