Name: Pesto Pasta With Corn and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 2 cups fresh green beans, trimmed and cut into 1-inch pieces; 1 cup sweet corn kernels (fresh or thawed from frozen); 12 oz pasta of choice (penne, fusilli, or farfalle); 1 cup fresh basil leaves; 1/2 cup fresh parsley leaves; 2 cloves garlic; 1/2 cup grated Parmesan cheese; 1/4 cup grated Pecorino cheese; 1/2 cup olive oil; Salt and pepper to taste

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Why You’ll Love This Recipe

I love this recipe because it highlights the best of summer produce with simple, fresh ingredients. The green beans add a satisfying crunch, while the corn’s sweetness complements the herbaceous pesto beautifully. Using a nut-free pesto made with Parmesan, pecorino, garlic, and olive oil makes this dish allergy-friendly without sacrificing any flavor. It’s a bright, easy-to-make pasta that feels light yet indulgent.

Ingredients

Fresh green beans (small and tender)
Sweet corn kernels
Pasta of choice
Fresh basil and parsley
Garlic
Parmesan cheese
Pecorino cheese
Olive oil

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Trim and blanch the green beans until tender-crisp.
Cook pasta according to package instructions until al dente. Drain and reserve some pasta water.
In a food processor or blender, combine basil, parsley, garlic, Parmesan, pecorino, and olive oil to make a smooth pesto.
Toss the cooked pasta with the pesto, green beans, and corn kernels, adding reserved pasta water as needed to loosen the sauce.
Adjust seasoning with salt and pepper, and serve warm or at room temperature.

Servings and Timing

This recipe serves about 4 people. Preparation takes 15 minutes, and cooking takes 30 minutes, totaling 45 minutes.

Variations

I sometimes add cherry tomatoes or sautéed zucchini for extra veggies. For a vegan version, I replace the cheeses with nutritional yeast or vegan cheese alternatives. Toasted pine nuts or sunflower seeds can be sprinkled on top for extra texture if nuts aren’t an issue.

Storage/Reheating

Leftovers keep well in the fridge for up to 2 days. I reheat gently on the stovetop with a splash of olive oil or enjoy it cold as a pasta salad.

FAQs

Can I use frozen green beans and corn?

Yes, thaw and drain them well before adding to avoid extra moisture.

What pasta shapes work best?

Short pastas like penne, fusilli, or farfalle hold the pesto well.

Is this recipe gluten-free?

Use gluten-free pasta to make it gluten-free.

Can I make the pesto ahead of time?

Yes, pesto stores well in the refrigerator for up to 3 days.

Can I freeze pesto pasta?

Freezing isn’t recommended as the texture may change; it’s best fresh or refrigerated.

Conclusion

Pesto Pasta With Corn and Green Beans is one of my favorite dishes for showcasing fresh summer vegetables. The bright pesto and sweet corn combined with tender green beans make this pasta vibrant, tasty, and satisfying. It’s a simple, allergy-friendly meal that’s perfect for any summer gathering or easy dinner.