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RECIPE
12 INGREDIENTS11 STEPS45MIN

Spaghetti with Sweet Corn Pesto

4.3
3 Ratings

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What is sweet corn pesto, you ask? Let me explain. It’s a sauce that made the same way as traditional basil pesto, but with a few major differences. Instead of basil and pine nuts, I sauté fresh corn with some smashed garlic and blend it all together with parmesan and olive oil to make a sauce that’s creamy, subtly sweet and savory.
45MIN
Total Time

LideyLikes

Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Ingredients

US / METRIC
Servings:
4
Serves 4
1/3 cup
Extra-Virgin Olive Oil , divided
3 1/2 cups
Corn Kernels
cut from 6 ears of corn
2 cloves
Garlic , peeled, crushed
2 Tbsp
1/2 cup
Panko Breadcrumbs
1/4 tsp
Crushed Red Pepper Flakes
1/2 cup
Freshly Grated  Parmesan Cheese
1 lb
Spaghetti
4 cups
Cherry Tomatoes , halved
1/2 cup
torn into pieces
1/4 tsp

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Nutrition Per Serving

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CALORIES
837
FAT
23.5 g
PROTEIN
26.9 g
CARBS
132.8 g

Cooking Instructions

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Step 1
In a 12-inch large sauté pan, heat Extra-Virgin Olive Oil (3 tablespoon) over medium-low heat.
Step 2
Add the Corn Kernels (3 1/2 cup), Garlic (2 clove), and Kosher Salt (1/2 tablespoon) and cook for 8-10 minutes, stirring occasionally, until the corn is tender.
Step 3
Remove 1/2 cup corn and set aside. Transfer the rest of the corn and garlic to the bowl of a food processor or powerful blender such as a Vitamix and allow to cool for 10 minutes before blending. Meanwhile, make the spicy bread crumbs.
Step 4
Using a paper towel, wipe out the sauté pan you used to cook the corn, and heat Extra-Virgin Olive Oil (1 tablespoon) over medium heat. Add the Panko Breadcrumbs (1/2 cup), Crushed Red Pepper Flakes (1/4 teaspoon) and Kosher Salt (1/4 teaspoon).
Step 5
Cook, stirring very often, for 3-5 minutes, until the panko is golden brown. Remove to a small bowl to cool.
Step 6
Add Kosher Salt (1 1/2 tablespoon) and Ground Black Pepper (1/2 tablespoon) to the corn and garlic and process until coarsely pureed. With the food processor running, add Extra-Virgin Olive Oil (1 tablespoon) and process until smooth.
Step 7
Add the Parmesan Cheese (1/2 cup) and pulse until combined.
Step 8
Meanwhile, bring a large pot of salted water to a boil. Add the Spaghetti (1 pound) and cook according to the directions on the box. While the pasta cooks, wipe out the sauté pan again.
Step 9
Transfer the corn “pesto” to the pan, add 1/4 cup of pasta water and bring to a simmer over low heat, stirring until smooth.
Step 10
When the pasta is finished cooking, use tongs to transfer it to the sauté pan and toss it with the sauce. Add the Cherry Tomato (2 pint) and reserved corn and toss again.
Step 11
Sprinkle a thin layer of panko crumbs over the pasta, and some of the Fresh Basil Leaf (1/2 cup). Serve warm.

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Nutrition Per Serving
Calories
837
% Daily Value*
Fat
23.5 g
30%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
7.7 mg
3%
Carbohydrates
132.8 g
48%
Fiber
11.3 g
40%
Sugars
15.0 g
--
Protein
26.9 g
54%
Sodium
4154.0 mg
181%
Vitamin D
0.1 µg
0%
Calcium
221.7 mg
17%
Iron
6.7 mg
37%
Potassium
489.3 mg
10%
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