PASTA WITH SPINACH PESTO, CORN AND BEANS

PASTA WITH SPINACH PESTO, CORN AND BEANS image

Yield 4-6 servings

Number Of Ingredients 22

Pesto:
1 cup spinach, packed
1/2 cup basil, packed
1/4 cup olive oil
2 Tbsp pine nuts, toasted
2 Tbsp lemon juice
1 Tbsp lemon zest, grated
1 clove garlic
1 tsp kosher salt
1/2 tsp sugar
1/4 tsp red pepper flakes
Pasta and Vegetables:
12-16 ounces fettucine
2 cups fresh corn kernels
1 1/2 cups green beans, trimmed and cut into 1-inch pieces
1 cup ricotta
1/2 cup parmesan cheese, grated
Garnish:
1 cup tomatoes, seeded and diced
1 Tbsp white wine vinegar
1 Tbsp olive oil
salt and pepper

Steps:

1. Process all pesto ingredients in a food processor until paste-like. Set aside. 2. Cook pasta, corn and beans in a large pot of boiling salted water until tender. Add the beans during the last 7 minutes and the corn during the last 3-4 minutes. Drain and set aside. 3. Combine ingredients for garnish while pasta and vegetables cook. 4. Layer ricotta, salt and pepper, pasta and vegetables, and pesto. Toss until coated. Sprinkle with parmesan and tomato garnish. Check for olive oil, salt and pepper.