Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.


Appetizers & Snacks
Side Dishes


Comfort Food
Grilled Food
Roasted Vegetables
Smoked Food




Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts


Master Recipes
Quick Prep
Tips & Tools
Wild Caught / Foraged

Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Mediterranean Grilled Eggplant Salad | Main | Celeriac Remoulade »

Pesto & Corn Pasta Salad

Pesto & Corn Pasta Salad

This recipe came about the way a lot of them do in my kitchen: E asked if we could have pesto pasta for dinner and I said yes (she likes to know what to look forward to while she slaves away at her computer). Then on the way home from a short business trip I noticed that my favorite farm stand was flying the CORN banner for the first time this summer and, as a midwestern boy, I love my corn: I bought a half-dozen ears. Now the problem was: how to meet E's expectations for pesto while incorporating the corn. As I drove home from the farm stand I was mulling this problem over: corn, pasta, pesto...and I remembered the Sheryl Julian and Julie Riven recipe for corn and pasta salad. I made a few adjustments et voila: Corn Pesto Pasta Salad. This is the way recipes are created: each one with a lineage that goes back hundreds, if not thousands, of years, and with a list of cousins and ancestors a mile long...

Pesto and Corn Pasta Salad...adapted from Corn and Pasta Salad by Sheryl Julien and Julie Riven, The Way We Cook.

1 tablespoon plus 1/2 teaspoon coarse salt, or to taste
8 oz orecchiette pasta shells ("little ears")
6 ears fresh corn
3 cloves garlic, peeled, chopped
2 T pine nuts
1/4 C shredded parmeggiano reggiano cheese
2 T shredded Romano cheese
2 T butter, softened
1 rib celery, sliced
2" cucumber, cut in 1/8" x 1/8" strips
1 tomato, diced
1/4 C balsamic vinegar
hot sauce, to taste
1/4 C olive oil
1 slice red onion, finely chopped
4 large scallions, chopped
1/2 C fresh basil
1/2 C fresh oregano
romaine lettuce leaves

Remove corn kernels from the cob: shuck the corn, cut each cob in half and then, placing the cut surface of the half-cob on the cutting board, shave the kernels off with a sharp knife, rotating the cob as you remove the kernels.

Bring a large saucepan of water to a boil, and add 1 tablespoon of the salt. Add the pasta shells, and when the water returns to a boil, reduce the heat to medium-high and cook for 8 minutes. Add the corn and cook for 2 minutes more, or until the pasta is tender but still has some bite.

Drain corn and pasta in a colander, shaking it to remove the excess moisture. Transfer the shells and corn to a large bowl. Allow to cool to room temperature.

Make pesto: place the herbs, scallions, remaining salt, garlic, olive oil, and pine nuts in a food processor bowl and, in a few bursts, process until roughly chopped. Turn the mixture into a bowl and mix in the cheeses, the butter and the hot sauce.

Add the pesto to the pasta / corn mixture, along with the vinegar, the red onion, the celery and the cucumber. Mix well; correct seasoning

To serve, place salad on a bed of the romaine lettuce leaves, top with tomatoes and garnish with basil and oregano sprigs.


Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...



   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails


Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.