Lidey Heuck’s Spaghetti with Sweet Corn Pesto
Talk about a fabulous summer recipe! My Aunt and cousin gifted me Lidey Heuck’s new cookbook Cooking in Real Life (affiliate link)* and the cover photo got me immediately, so it was the first recipe that I tested out.
The sweet corn pesto spaghetti is very easy to make and super bright and refreshing. The recipe calls for fresh corn, but I used Trader Joe’s Roasted Corn and it was divine! Also, I bumped up the garlic to 3 cloves vs 2. This recipe was SO GOOD and very easy so I suggest that you try it out!
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Lidey Heuck's Spaghetti with Sweet Corn Pesto
Ingredients
- Extra Virgin Olive Oil
- 1/2 cup panko bread flakes
- 1/4 teaspoon crushed red pepper flakes
- kosher salt
- freshly ground black pepper
- 3½ cups corn kernels
- 2 garlic cloves, smashed
- 1/2 cup freshly grated parmesan cheese
- 1 pound of spaghetti
- 2 pints cherry tomatoes, cut in half
- 1/2 cup fresh basil leaves, torn into pieces
Instructions
- Heat a large pan over medium heat and add 1 tablespoon of olive oil. Add the panko, crushed red pepper flakes, and a pinch of salt. Stir frequently for 3 to 5 minutes until the panko turns golden brown. Then, transfer it to a small bowl to cool down.
- Clean the pan with a paper towel, then pour in 3 tablespoons of olive oil and warm it up over medium-low heat. Add the corn, garlic, and 1/2 teaspoon of salt. Cook for about 8 to 10 minutes, occasionally stirring until the corn softens. Let it cool for 10 minutes.Take out ½ cup of corn kernels and keep them aside.
- Put the rest of the corn and garlic into a food processor. Add 1½ teaspoons salt and ½ teaspoon pepper, then pulse until it becomes a coarse puree. While the processor is running, pour in 3 tablespoons of olive oil until it's smooth. Mix in the Parmesan cheese until it's just blended.
- Boil a large pot of water. Add about 1 tablespoon of salt and cook the spaghetti according to the package instructions. While the pasta is cooking, clean the sauté pan again. Put the corn pesto into the pan, add 1/4 cup pasta water, and simmer on low heat until smooth. If it's too thick, add more pasta water.
- Once the pasta is cooked, use tongs to move it directly from the pot to the sauté pan (without draining). Mix it well with the sauce. Add cherry tomatoes and the reserved corn kernels, then toss everything together. Serve the pasta in bowls, topped with the spicy breadcrumbs and torn basil.
