Spaghetti with Sweet Corn Pesto

By harvard88

Ingredients

• extra virgin olive oil
• 3 1/2 cups fresh corn kernels (cut from 6 ears of corn)
• 2 garlic cloves, peeled and smashed with the flat side of a knife
• kosher salt and freshly ground black pepper
• 1/2 cup panko (Japanese bread flakes)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 1 pound spaghetti
• 2 pints cherry tomatoes, cut in half through the stem
• 1/2 cup fresh basil leaves, packed

Details

Adapted from lideystable.com

Preparation

Step 1

DirectionsIn a large (12-inch) sauté pan, heat 3 tablespoons olive oil over medium-low heat. Add the corn, the garlic and 1/2 teaspoon salt and cook for 8-10 minutes, stirring occasionally, until the corn is tender.

Remove ½ cup of the 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. Meanwhile, make the spicy bread crumbs. Using a paper towel, wipe out the sauté pan you used to cook the corn, and heat 1 tablespoon olive oil over medium heat. Add the panko, crushed red pepper flakes and ¼ teaspoon salt. Cook, stirring very often, for 3-5 minutes, until the panko is golden brown. Remove to a small bowl to cool.

Add 1 ½ teaspoons salt and ½ teaspoon pepper to the corn and garlic and process until coarsely pureed. With the food processor running, add 3 tablespoons olive oil and process until smooth. Add the Parmesan and pulse until combined.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the directions on the box. While the pasta cooks, wipe out the sauté pan again. 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.

When the pasta is finished cooking, use tongs to transfer it to the sauté pan (do not drain!) and toss it with the sauce. Add the cherry tomatoes and reserved corn and toss again. Sprinkle a thin layer of panko crumbs over the pasta, tear the basil leaves into pieces, and scatter half of them over the pasta. Serve immediately with remaining panko and basil on the side