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
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.
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.
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/