Roasted Corn and Asparagus Pesto Penne Pasta
Ingredients
- 16 oz green asparagus
- 2 corn on the cob
- 2-3 tbsp olive oil
- 3 garlic cloves
- Salt
- 16 oz penne or pasta of choice
- 3/4 cup pesto (homemade or store-bought)
- A few tbsp pasta water
- Juice of 1 lemon
- Lemon zest (optional)
Preparation
Preheat the oven to 425°F.
Rinse the asparagus and cut off the woody ends; prepare the corn by removing husk and silk.
Mince the garlic finely or press it, and mix it with olive oil.
Rub the garlic oil all over the asparagus and corn, season with salt, place asparagus on a lined baking sheet, wrap corn in tin foil, and roast the corn for 15 minutes.
After 15 minutes, add the asparagus to the oven and roast everything for another 15 minutes.
Prepare the pasta according to package directions and reserve some pasta water before draining.
Once roasted, slice the asparagus into bite-sized pieces and cut the corn kernels off the cob.
Mix the hot pasta with pesto, asparagus, corn, lemon juice, and some lemon zest if desired.
If needed, add some pasta water to adjust consistency, and season to taste with salt and black pepper.
Tips
Reduce asparagus roasting time to 10 minutes if the stalks are thin.
