I keep trying and experimenting with different recipes for Pasta by introducing new flavours to it because my daughter is an ardent Pasta fan. After making the Basil Pesto a few days back, cooking pasta was the first thing which came into my mind. I tried making this Corn Basil Pesto Pasta the other day, and it came out very creamy, flavourful. We enjoyed it for breakfast and it’s going to be a regular thing in my kitchen. The recipe is easy and can be done in a jiffy. I hope you’ll enjoy cooking it. 🙂
Creamy Corn Basil Pesto Pasta
- Pasta- 1½ cups
- Garlic cloves- 5-6 (chopped)
- Olive oil/ Vegetable oil- 4 tbsp
- Corn Kernels- ¼ cup
- Milk- ¼ cup
- Salt to taste
- Italian seasoning/Oregano or any other dried herb of your choice- ½ tsp
- Black pepper powder- as per taste
- Basil pesto– 3-4 tbsp
- Cheese- Cheddar (grated)
In a deep bottomed pan (nonstick preferably) boil pasta with ½ tsp salt and 1 tsp of oil until tender but firm. Strain through a colander under running water. Keep aside.
Heat oil in a nonstick frying pan. Add chopped garlic, sauté for a few seconds on medium heat. Add boiled pasta, pesto and corn. Mix and cook for 2 minutes, now add milk. Mix briefly and cook for 1 minute. Next to add black pepper powder and seasoning. Adjust salt, mix and remove from heat.
Garnish with cheddar, serve immediately.