Back To School Corn & Pesto Pasta

Busy school night dinners just got easier with delicious plant loaded pasta. Add basil pesto, fresh corn off the cob & your garden tomatoes. Enjoy next day for lunch. 4-5 servings.

Easy Ingredients

· 1 tablespoon Villa Graziella Organic Balsamico Argento, silver balsamic vinegar.

· 1 tablespoon Villa Graziella Organic extra virgin olive oil, + more for tossing.

· 1 pound 16 oz. package of uncooked fusilli (corkscrew) pasta.

· 1-pint fresh cherry or grape tomatoes, (if possible organic) washed, dried, and halved.

· 2 cups fresh corn kernels cooked or roasted from 4 ears of corn.

· 2 cups of fresh basil pesto sauce. See our recipe.

· ¼ cup freshly grated Parmesan cheese.

· 1 tablespoon each fresh parsley and Italian basil, chopped.

· Sea salt and freshly cracked pepper to taste.

Simple Directions

1. Cut the cooked corn from the cob, place in a bowl.

2. Add the cherry tomatoes to the corn.

3. Season veggies with salt, pepper, and then balsamic vinegar, gently & fully mix the ingredients, set aside.

4. Cook fusilli pasta in salted water until al dente, about 1 minute less than package directions. Reserve 1/2 cup of cooking water.

5. Add 1 ladle of cooking water to a large serving bowl or dish. Drain pasta, add to the dish, drizzle in 1 tablespoon of olive oil and toss.

6. Stir in 1 cup of pesto to the pasta, stir to fully coat.

7. Add the veggie mixture to the pasta and mix thoroughly.

8. Add the remaining cup of pesto to the pasta and stir until well combined.

9. Add salt, pepper, parmesan cheese, parsley & basil, and toss.

10. Serve & enjoy! If not eating immediately, cover and refrigerate until one hour before serving.

Helpful Hints:

· If possible, use pasta cut with bronze dies or plates. Usually indicated on the package, a textured or “rough” surface is perfect for clinging to ingredients & absorbing sauces.

· Use short pasta; elbow, fusilli, shell, or wheel shaped. Ideal for dry pasta, made from durum wheat, it cooks evenly, preserving the pasta’s shape & structure.

· If preparing earlier, toss pasta with pesto while it’s still warm. Pasta will absorb sauce & flavors. Add the remainder an hour before serving.

· If preparing earlier, add the corn & tomatoes 1 hour before serving.

· Use more pesto for a heartier flavor, for milder taste, use just ½ cup pesto.

· Refrigerate in a covered container in 2-3 days.

To download this recipe click here

Basil Pesto Genovese

Pesto originates from the northwestern port city of Genoa in the Liguria region. The Italian verb “pestare” means to pound or crush. Ancient Romans prepared it with fresh basil, garlic, olive oil, parsley, pine nuts & sheep’s milk cheese. Pounding & crushing in a circular motion the thick paste topped bread, meat, vegetables & of course pasta.

6 ample portions.

Easy Ingredients:

· 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil, plus more to taste.

· 1 1/2 cups fresh basil leaves.

· 1 cup fresh, vine ripe tomatoes.

· ½ cup of fresh parsley leaves.

· 2 tablespoons fresh pine nuts, toasted. If pine nuts not available, walnuts ok.

· 2 tablespoons parmesan cheese, grated. Pecorino Romano ok too.

· 1-2 cloves fresh garlic.

· 1 teaspoon fresh lemon juice.

· 1 teaspoon each flakey sea salt & fresh cracked pepper.

· 1/2 teaspoon red pepper flakes

Simple Directions:

1. Combine basil leaves, parsley, pine nuts & garlic in a blender or food processor.

2. Pulse a few times to roughly chop ingredients.

3. Add cheese, lemon juice, tomatoes, sea salt & red pepper flakes.

4. Blend for 2-minutes or until ingredients are thoroughly mixed.

5. Run the blender or food processor while slowly pouring in olive oil.

6. Mix the ingredients.

7. Add more oil if desired.

8. Serve & enjoy warm or at room temperature over dry or fresh pasta.

9. Store in a covered container up to 1 week in the refrigerator.

10.Freeze by adding a layer of olive oil or saran wrap on the surface before sealing the container.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!