Basil and Red Shiso Pesto Pasta With Corn
By: Kurt Flehinger & Joelle Floyd
Red Shiso combined with basil create a sweet, minty flavored sauce for pasta or gnocchi. The corn adds a delicious sweet crunch.
1/2 c. packed basil leaves
1/2 c. packed red shiso leaves
3 cloves garlic
1/2 c. walnuts, pine nuts or cashews
Extra virgin olive oil
1/2 tsp. salt
1 tsp. ground black pepper
1/2 grated parmigiano reggiano cheese
2 ears of corn
1 lb. Rigatoni or Farfalle
1. Boil a large pot of salted water. When water boils add pasta and cook according to package directions.
2. While pasta boils, place basil, shiso leaves, garlic and nuts in the bowl of a food processor or blender and puree.
3. With motor running, add olive oil in a slow, steady stream until the mixture comes together and is creamy.
4. Add salt, pepper and grated cheese and process just until well blended.
5. Scrape pesto into a large bowl.
6. Once pasta is nearly cooked, remove 1/4 pasta cooking water, add to pesto and stir to loosen.
7. Remove corn from cob.
8. When pasta is cooked al dente, removed from heat, drain and add to bowl with pesto. Add corn and stir well to combine.
9. Taste and adjust seasoning as necessary.
Note: We served this with simple roasted carrots from our CSA bundle! Preheat oven to 375 degrees. Clean and peel the carrots and slice in half lengthwise. Place carrots in a bowl and drizzle with a few tablespoons of olive oil. Add salt and pepper to taste and sprinkle with a 1/2 teaspoon of cinnamon. Put carrots on roasting pan and roast for 1/2 hour. Serve sprinkled with chopped parsley. By the time you prepare the pesto, the carrots will be done!
About Kurt, Jami, Jax and Joelle:
Kurt and Jami pretty much raised their two kids in their Upper West Side kitchen. On holidays and ordinary weekdays, Jax (a college junior) and Joelle (who is studying public health) are cooking up something, from sautéed kale with garlic and olive oil to homemade pizza to BBQ tacos.
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