Summer Pesto Pasta with Charred Corn and Arugula
Author: 
Recipe type: Vegan, Main Dish, Pasta, Lunch, Dinner
Serves: 2 servings
 
Ingredients
  • PESTO
  • ½ bunch basil
  • ½ c. spinach
  • ¼ c. almonds
  • 2 cloves garlic
  • 2 avocadoes
  • Salt, to taste
  • CHARRED CORN
  • 1 tsp vegan butter
  • 1 cup frozen or fresh corn kernels
  • Salt and pepper, to taste
  • TO ASSEMBLE
  • Pasta of your choice
  • Sliced tomatoes, arugula, sunflower seeds, to garnish (optional)
Instructions
  1. For the pesto, add in basil, spinach, garlic, and almonds and blend. Then add in the avocadoes into the food processor. Add in salt to taste.
  2. For the charred corn, heat a skillet over medium-high heat and add the vegan butter. Once hot, add the corn kernels and press down into one layer. Cook until sizzling and charred on the bottom, stir, and continue cooking until both sides are charred. Season with salt and pepper before removing from the heat. Set aside.
  3. To serve, toss pasta with pesto and charred corn. Garnish with tomato slices.
Recipe by Radiant Rachels at https://radiantrachels.com/summer-pesto-pasta-charred-corn-arugula/