We are at a standstill on the house remodeling as we wait for some last minute furniture, carpets and miscellaneous things to arrive. So, I jumped at the opportunity to send out a new recipe to you!
Well ok. I’m not going to lie. I’m also desperately trying to forget that my soon-to-be 16 year old son is leaving today for his first extended trip away without me or my husband. Even though it’s a school trip with chaperones, the thought of him being out on his own for a few days has had me in a constant sweat since yesterday. These are the times when you hope they’ll take with them all the important things you’ve taught them over the years like… don’t leave your wet bathing suit to rot in your gym bag and if at all possible, please try your best to coordinate the color of your t-shirts with the color of your shorts (please God!).
Just kidding (sort of).
Now let’s get to the recipe, but first… these tomatoes!!
It’s about this time of year when you want that delicious, juicy, summer tomato… but… it’s just not quite right yet. Slightly blah, you know? But, roasting them brings out their sweetness (almost like sun-dried tomatoes) and really competes with the avocado pesto as the star of this dish. So pretty right?
Now about this pesto! Guys, seriously. It’s insane. If you’ve never made this dreamy pesto before please trust me and go make it NOW!
You need a nice ripe but not too ripe avocado (ugh, I know the avocado drama is real), some basil, garlic, fresh lemon juice, salt and pepper. I mean, it couldn’t be easier. And to make it creamy without adding in any more fat, I drizzle in a little of the pasta water while I pulse it together. The results are fabulous!
And what’s a summer pasta dish without some fresh (Jersey) corn? No need to cook it, just shuck those kernels right off and onto your pasta! Simple. Easy. Bring on summer!
TIP: To avoid corn kernels flying all over your kitchen, hold the corn inside of a pie dish. As you carefully slice, the corn will hit the sides and remain inside the dish. Clever huh?
NOTES: Save any leftover pasta in an airtight container in the fridge. The pesto will darken but will stay fresh for about 2 days.
- 1 lb. penne pasta + one cup reserved pasta water
- 1 pint cherry or grape tomatoes
- 2 ripe avocado
- 1 cup basil leaves
- 1 clove garlic cut in half
- juice from half fresh lemon
- 2 ears of fresh corn shucked
- ¼ tsp coarse salt for the pesto + more for tomatoes
- Preheat oven to 450 F.
- Bring a large pot of salted water to a boil
- Add in pasta and cook according to package directions.
- While pasta is cooking, place tomatoes on a baking sheet and generously sprinkle with salt and pepper.
- Cook until slightly blistered about 8-10 minutes.
- Before draining pasta, reserve 1 cup of the water.
- Add drained pasta back into pot and set aside.
- In a food processor pulse avocado, basil, garlic, lemon juice and salt, pepper.
- While pulsing, add in a few drops of the pasta water at a time until the pesto is creamy but not too loose.
- Stir pesto to the pot of pasta along with tomatoes and corn.
- Season to taste.
- Top with pecorino or parmesan cheese if desired.
- *see notes above