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 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 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.
Notes
Reduce asparagus roasting time to 10 minutes if the stalks are fairly thin.
