Fettuccini with Arugula Pesto and Sweet Corn
Fettuccini with Arugula Pesto and Sweet Corn- the perfect pasta for summer! Ready in just 20 minutes! Vegetarian, easily vegan. | www.delishknowledge.com
Ingredients
- 3 large ears corn, shucked
- 8 ounces fettuccini, whole-wheat or gluten-free, if preferred
- 1/4 cup extra-virgin olive oil
- 1 cup packed arugula
- 1/2 cup packed basil
- 2 garlic cloves, roughly chopped
- 2 Tbsp balsamic
- salt/pepper
- 1/2 cup mini mozzarella balls, omit for vegan/dairy-free version
Instructions
- Bring a large pot of salted water to a boil. Add the corn, reduce heat to medium and let cook until tender, about 9-10 minutes.
- Remove the corn using tongs and when cool to the touch, cut the kernels off and set aside.
- Bring the remaining water back to a boil. Add the fettuccini and cook until al dente according to package directions. Drain and return back to the pot.
- While the corn and pasta are cooking, make the pesto.
- Place the olive oil, arugula, basil, garlic cloves, balsamic vinegar and pinch salt/pepper into a blender or food processor and puree until mostly smooth.
- Add the corn kernels and pesto to the hot pasta and toss until combined.
- Gently stir in the mozzerella balls, if using.