Roasted Corn and Asparagus Pesto Pasta
Ingredients
- 1 pound 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
- A few tbsp of pasta water
- Juice of 1 lemon
- Lemon zest (optional)
Pesto
- 1/2 cup basil, packed
- 2 large handfuls of 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, cut off the woody end pieces, 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. Reduce asparagus roasting time to 10-12 minutes if the stalks are thin.
Meanwhile, prepare pasta according to package directions and reserve some pasta water before draining.
Once asparagus and corn are done, cut asparagus into bite-sized pieces and slice off the corn kernels.
Mix hot pasta with pesto, asparagus, corn, lemon juice, and some lemon zest.
If needed, add pasta water and season to taste with salt and black pepper.
Pesto
Add basil, spinach, cashews, olives, nutritional yeast, garlic, and salt to a food processor and blend until combined.
Tips
Optionally sprinkle with vegan parmesan for extra flavor.
