Grilled Corn and Roasted Tomato Pesto Pasta

Step 1

Heat a large pot of water over high heat, adding a few pinches of salt to season the pasta as it cooks. (If you're unsure how much taste the water. It should taste slightly salty) Once the water begins to boil add the pasta. Turn the heat down to medium high and continue to cook until al dente (cooked through, not soggy, but a slight bite to it.)

Step 2

Meanwhile, heat a small skillet to medium heat and add the pine nuts.

Step 3

Cook until toasted and golden on all side, giving the pan a little toss every now and again to help the nuts to toast evenly. You should be able to start smelling the nutty aroma.

Step 4

Remove from the heat and allow to cool slightly.

Step 5

Add the pine nuts, garlic, and fresh basil to a blender or food processor.

Step 6

Process until as smooth as possible.

Step 7

While the blender/processor is running drizzle in the olive oil, run the processor another 10-20 seconds and place in a bowl.

Step 8

Stir in the parmesan cheese, salt and pepper. Set aside.

Step 9

Boil 2 ears of corn and then char over a gas burner or cook on the grill following our best corn recipe.

Step 10

Preheat oven to 450 and place 1 vine of vine tomatoes on a parchment lined baking sheet and drizzle them with a little olive oil, salt and pepper. Roast for 15 minutes.

Step 11

Once the pasta is done, drain and place in a large bowl.

Step 12

Mix the pesto and pasta, cut the kernels off of the corn and pluck the tomatoes off of the vine. Chop the bocconcini and toss everything together with salt and pepper to taste.

Step 13

Top with a sprinkle of fresh parmesan. Serve immediately.