So as I write this we are currently in the midst of the beginnings of Hurricane Irene. Hopefully by the time this post goes live, everything will be back to normal with not too much damage. One can hope at least!
But let’s not talk about such things as measly hurricane’s (you here my Irene?!? I AIN’T SCARED OF YOU) and let’s instead talk about this amazing corn pesto. Oh, you’ve never HEARD of corn pesto? Yeah, I didn’t either, until I saw Joanne post about it. We have been consistently getting beautiful and delicious and sweet corn from our CSA for the past couple of weeks and when I saw her post, I immediately knew what I was making for dinner.
As the pest whirred away in my food processor, I snuck a taste just before adding the beautiful concoction to my pasta. I’m pretty sure it took all my being to not consume the entire bowl. It was creamy, it was sweet, it was cheesy, it was AMAZING.
You pretty much need to go to your nearest farmer’s market, buy some fresh corn, and immediately make this dish. You will not be sorry. I promise. Scout’s honor (not that I’ve even been a scout, but you get the idea)
- 4 cups fresh corn kernels (from about 6 ears of corn)
- 1 garlic clove, minced
- 1 medium sized onion, sliced thinly
- 1/2 cup grated Parmesan (I used a 3 cheese blend of Parmesan, Asiago & Romano cheese)
- 1/3 cup toasted pine nuts
- 1/3 cup extra virgin olive oil plus 4 tbsp
- 1 package of your favorite pasta, cooked according to directions (I used brown rice shells)
- 1 bunch arugula
- 2 ripe tomatoes, chopped
- Salt & Pepper