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What's up, guys?! Did ya miss me?! Today, we're enjoying our last summer dish of the season! I made a corn + basil pesto, then paired it with some tagliatelle, roasted tomatoes and a big ball of burrata! How bad can that be? ;)
How I did it:
For the pesto, add 2 cups packed fresh basil, 2 cups fresh sweet (raw) corn, a heaping 1/3 cup pine nuts (the 1.75 oz jar), 3/4 cup freshly grated pecorino Romano cheese, 4 cloves of fresh, raw garlic, a big pinch of kosher salt and some freshly cracked black pepper to a food processor. Pulse until large crumb status is achieved, then turn back on and drizzle in about 3/4 cup to 1 cup of EVOO until creamy and smooth.
For the pasta, I first roasted some grape tomatoes that I tossed with s + p + EVOO (and balsamic but leave that out for brighter color and flavor) in a 425 F oven for 25-30 min. Then I added the roasted tomatoes to a big bowl, a pound of the pasta of your choice (cooked al dente), the pesto and some starchy pasta water (about 1/2 - 1 cup) and tossed till creamy. Add more pasta water to thin out the sauce a bit, and don't forget to liberally season that pasta water with salt before you cook the pasta!! I also like to reserve about 2 cups of the pasta water at the end of cooking so that I have extra for heating up leftovers. :)
To serve, I added to a bowl and topped with a big ball of burrata! If you want to make smaller servings, get smaller balls of burrata and serve the same way... because it's fun and looks great! ;) Enjoy!
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