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Summer Tomato, Pesto & Grilled Corn Pasta
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Ingredients
8
oz.
pasta,
GF if needed
1/2
cup
pesto,
plus more if needed
4
tomatoes,
chopped
2-4
garlic cloves,
minced
2
ears corn,
grilled and removed from cob
1-2
tbsp.
extra virgin olive oil,
if needed
1/2
cup
fresh basil,
loosely packed, sliced into ribbons
sea salt and cracked black pepper,
to taste
pinch of crushed red pepper flakes
(optional, but recommended)
Instructions
Cook pasta according to package.
Once pasta is cool, toss pasta with extra virgin olive oil and mix until thoroughly coated. This helps keep the pasta from drying out!
Add all remaining ingredients and mix until well incorporated. Taste and adjust. Serve immediately or store in the refrigerator for up to 4 days!