Tomato Corn Orecchiette
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Combine the garlic, basil, Parmesan, lemon juice, salt & pepper in a food processor.
Drizzle in the olive oil and puree into pesto.
Sauté the tomatoes until they start to wrinkle and then add the corn & scallions and continue sautéing.
Stir in the cooked orecchiette, pesto, green scallions and Parmesan.
Tomato Corn Orecchiette
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