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Pesto Pasta With Corn and Green Beans

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Pesto Pasta With Corn and Green Beans is a vibrant summer dish combining tender green beans, sweet corn, and a nut-free basil-parsley pesto. It’s colorful, fresh, and perfect for showcasing seasonal produce.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Boiling
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

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

Instructions

Trim and blanch the green beans in boiling water until tender-crisp, about 3–4 minutes. Drain and set aside.

Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.

In a food processor or blender, combine basil, parsley, garlic, Parmesan, Pecorino, and olive oil. Blend until smooth to form the pesto.

Toss the cooked pasta with the pesto, adding reserved pasta water a little at a time to loosen the sauce as needed.

Stir in the blanched green beans and corn kernels until evenly combined.

Adjust seasoning with salt and pepper. Serve warm or at room temperature.

Notes

Add cherry tomatoes or sautéed zucchini for extra vegetables.

For a vegan version, substitute cheeses with nutritional yeast or vegan cheese alternatives.

Top with toasted pine nuts or sunflower seeds if desired.

Leftovers can be enjoyed cold as pasta salad.

Nutrition

Find it online: https://juliameals.com/pesto-pasta-with-corn-and-green-beans/