Artichoke Pesto Pasta with Grilled Corn and Tomatoes

I love this pesto because the artichokes make the pesto creamy and lighter than adding a ton of cheese. The tomatoes and corn add a great pop of color and sweetness. It’s a perfect summer pasta dish!

Ingredients

• Kosher Salt
• 1 lb. fusillata casareccia pasta or fusilli pasta
• 2 ears corn, shucked and silks removed
• 1 tbsp. extra virgin olive oil
• 1 cup cherry tomatoes
• 1 cup crimini mushrooms, sliced
• 2 cups spinach and arugula mix

Pesto

• 12 ounces artichoke hearts, divided
• ¾ cup extra virgin olive oil
• ½ cup toasted walnuts
• 3 garlic cloves
• ¼ cup lemon juice
• Zest of one large lemon
• 3 tbsp. fresh basil
• ½ cup fresh oregano
• ½ cup flat leaf parsley
• Pinch red pepper flakes
• Salt and pepper
• ¼ cup parmesan for garnish

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm, al-dente about 8-10 minutes. Drain and place into a large serving bowl.

Place a grill pan or charcoal grill on high heat. Drizzle a little olive oil over the corn and grill turning frequently, until the corn is tender and the kernels blister. Remove kernels with a large sharp knife and add over the pasta.

Meanwhile in a medium sauté pan with a little oil over medium heat cook the mushrooms until tender. Add to the pasta bowl.

For the pesto; in a food processor combine 2 cups artichokes, oil, walnuts, oregano, parsley, basil, lemon, red pepper flakes. Blend all together until smooth, scraping down the sides as needed.

Chop the remaining artichokes and add to the pasta along with the halved tomatoes, spinach arugula and pesto. Toss all together and garnish with parmesan!