Roasted Corn Asparagus Pesto Penne
Ingredients
- 16 oz green asparagus
- 2 corn on the cob, husk and silk removed
- 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 of pasta water
- Juice of 1 lemon
- Lemon zest (optional)
Preparation
Preheat oven to 425 F
Rinse asparagus, cut off the woody ends, and prepare corn
Mince garlic very finely or press it, and mix it with olive oil
Rub garlic oil all over the asparagus and corn, season with salt, and place asparagus on a lined baking sheet. Wrap corn in tin foil, and roast it for 15 minutes
After 15 minutes add asparagus to the oven, and roast everything for another 15 minutes
In the meantime prepare pasta according to package directions, and reserve some pasta water before draining
When asparagus and corn are done, slice asparagus into bite-sized pieces, and slice off the corn kernels with a sharp knife
Mix hot pasta with pesto, asparagus and corn, lemon juice and some of the zest
If needed, add pasta water, and season to taste with salt and black pepper
Enjoy
Tips
Reduce asparagus roasting time to 10 min if the stalks are fairly thin
