Roasted Corn and Asparagus Pesto Pasta
Ingredients
- 1 pound green asparagus
- 2 corn on the cob, husk and silk removed
- 2-3 tablespoons olive oil
- 3 garlic cloves
- Salt
- 16 ounces penne or pasta of choice
- 3/4 cup pesto (homemade or store-bought)
- A few tablespoons pasta water
- Juice of 1 lemon
- Lemon zest (optional)
Pesto
- 1/2 cup packed basil
- 2 large handfuls baby spinach
- 1/2 cup cashews
- 12 olives
- 1/4 cup nutritional yeast
- A few garlic cloves
- Salt
Preparation
Preheat oven to 425°F.
Rinse asparagus and cut off woody ends; prepare corn by removing husk and silk.
Mince garlic finely or press it, and mix with olive oil.
Rub garlic oil over asparagus and corn, season with salt, and place asparagus on a lined baking sheet.
Wrap corn in tin foil and roast for 15 minutes.
After 15 minutes, add asparagus to the oven and roast everything for another 15 minutes. Reduce asparagus time to 10-12 minutes if stalks are thin.
Meanwhile, prepare pasta according to package directions and reserve some pasta water before draining.
When vegetables are done, cut asparagus into bite-sized pieces and slice corn kernels off the cob.
Mix hot pasta with pesto, asparagus, corn, lemon juice, and optional lemon zest.
If needed, add pasta water to adjust consistency and season with salt and black pepper.
Pesto
Blend basil, baby spinach, cashews, olives, nutritional yeast, garlic, and salt until smooth.
Tips
Optionally sprinkle with vegan parmesan.
Serve warm or cold as a pasta salad.
