Creamy Corn & Tomato Pasta with Pesto and Cheese

Name: Creamy Corn & Tomato Pasta with Pesto and Cheese
Total time: 20 min
Ingredients: 1/2 cup corn kernels (fresh or frozen); 1 small tomato, chopped; 1/4 cucumber, peeled and chopped; 80g pasta (penne or fusilli); 1 large egg; 2 tbsp pesto sauce; 2 tbsp grated Parmesan cheese; Salt and pepper to taste; 1 tsp olive oil

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20 minTotal time

EasyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

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A fresh and creamy pasta dish combining a blended corn, tomato, and cucumber sauce with a perfectly cooked egg, tossed in vibrant pesto and topped with cheese. Quick, flavorful, and satisfying for a single serving.

Steps

Place the corn kernels, tomato, and cucumber in a blender.
Blend on high for about 2 minutes until smooth, then season with salt and pepper.
Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
In a small pan, heat olive oil over medium heat and gently scramble the egg until just cooked.
In a mixing bowl, combine the cooked pasta, scrambled egg, and the blended corn-tomato-cucumber sauce.
Add the pesto sauce and grated Parmesan cheese, mixing well to evenly coat.
Adjust seasoning with salt and pepper if needed. Serve warm.