Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes

Ingredients

Serves 4

Cilantro Jalapeño Pesto
• 1 c. loosely packed cilantro leaves
• 1 jalapeño pepper, seeded and quartered
• 1 clove garlic
• 1/4 c. raw almonds
• 1/4 c. extra-virgin olive oil
• 1 tbsp. fresh lime juice
• Salt + pepper to taste
  Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes
• 8 oz. pasta
• 2 ears corn, husked (be sure to remove all of the silk)
• 1 c. halved grape tomatoes
• 1 batch Cilantro Jalapeño Pesto

Method

Cilantro Jalapeño Pesto
1. Combine cilantro, jalapeño, garlic, almonds, olive oil, and lime juice in food processor. Process until smooth and season with salt and pepper to taste.
   Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes
2. Cook the pasta in a large pot or Dutch oven according to package instructions. Two minutes before the pasta is done, drop the corn into the pot. When the pasta is finished cooking, use tongs to remove the corn and set aside. Drain the pasta well and transfer it to a large bowl, then rinse the corn in cold water until it's cool enough to handle.
3. Use a knife or corn zipper to remove the kernels from the cob. Toss the pasta, corn, and tomatoes with the Cilantro Jalapeño Pesto and serve.

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