Roasted Corn And Asparagus Pesto Penne Pasta

roasted corn and asparagus pesto penne pasta display image fc
roasted corn and asparagus pesto penne pasta display image fc

Roasted Corn and Asparagus Pesto Penne Pasta

By @plantbased.traveler


16 oz (~450g) green asparagus
2 corn on the cobb, husk and silk removed
2-3 tbsp olive oil
3 garlic cloves

16 oz. penne or pasta of choice
3/4 cup pesto
(homemade or store-bought)
A few tbsp of pasta water
Juice of 1 lemon
Lemon zest (optional)

Preheat oven to 425 F.
Rinse asparagus, cut off the woody ends (you can also just snap them off with your fingers!), and prepare corn.
Mince garlic very finely (or press it), and mix it with olive oil.
Rub garlic oil all over the asparagus and corn, season with salt, and place asparagus on a lined baking sheet. Wrap corn in tin foil, and roast it for 15 minutes.
After 15 minutes add asparagus to the oven, and roast everything for another 15 minutes.
Note: Reduce asparagus roasting time to 10 min if the stalks are fairly thin.
In the meantime prepare pasta according to package directions, and reserve some pasta water before draining.
When asparagus and corn are done, slice asparagus into bite-sized pieces, and slice off the corn kernels with a sharp knife.
Mix hot pasta with pesto, asparagus and corn, lemon juice and some of the zest.
If needed, add pasta water, and season to taste with salt and black pepper.
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