Roasted Corn and Asparagus Pesto Pasta

RECIPE BY ALEXANDRA PASKA OF @PLANTBASED.TRAVELER

This is packed with deliciously roasted, garlicky asparagus and corn, mixed with pasta and pesto. Make your own pesto or use your favorite store-bought one. You can serve it warm or cold as a pasta salad! 

INGREDIENTS
  • 1 pound green asparagus 
  • 2 corn on the cobb, 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) 
METHOD
  • 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 some tin foil, and roast it for 15 minutes. 
  • After 15 minutes add asparagus to the oven, and roast everything for another 15 minutes. (Note: Reduce asparagus roasting time to 10-12 min if the stalks are fairly thin) 
  • In the meantime prepare pasta according to package directions. Reserve some of the pasta water before draining. 
  • When asparagus and corn are done, cut 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 some pasta water, and season to taste with salt and black pepper.
  • Enjoy! 

 

 

Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to

encourage people from around the world to eat more plant-based food.

Instagram:@plantbased.traveler


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