Fettuccini with Arugula Pesto and Sweet Corn- the perfect pasta for summer! Ready in just 20 minutes! Vegetarian, easily vegan. | www.delishknowledge.com
Author:Alex Caspero
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:3 -4 servings 1x
Category:dinner, pasta, healthy, easy,
Cuisine:italian, vegetarian
Author:Alex Caspero
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:3 -4 servings 1x
Category:dinner, pasta, healthy, easy,
Cuisine:italian, vegetarian
Scale
Ingredients
3 large ears corn, shucked
8ounces fettuccini (whole-wheat or gluten-free, if preferred)
1/4cup extra-virgin olive oil
1cup packed arugula
1/2cup packed basil
2 garlic cloves, roughly chopped
2 Tbsp balsamic
salt/pepper
1/2 cup mini mozzarella balls (omit for vegan/dairy-free version)
Instructions
Bring a large pot of salted water to a boil. Add the corn, reduce heat to medium and let cook until tender, about 9-10 minutes.
Remove the corn using tongs and when cool to the touch, cut the kernels off and set aside.
Bring the remaining water back to a boil. Add the fettuccini and cook until al dente according to package directions. Drain and return back to the pot.
While the corn and pasta are cooking, make the pesto.
Place the olive oil, arugula, basil, garlic cloves, balsamic vinegar and pinch salt/pepper into a blender or food processor and puree until mostly smooth.
Add the corn kernels and pesto to the hot pasta and toss until combined.