Spaghetti with Sweet Corn Pesto

When I started writing this book, I knew there was one recipe that had to make the cut. This spaghetti was one of the first recipes I ever published on my website, and to this day it's by far the recipe I hear about the most from friends, family, and readers online. With fresh corn, cherry tomatoes, and basil, this pasta is a celebration of all things summer, but it's the corn 'pesto' — a sauce made with sautéed corn, garlic, Parmesan, and olive oil — that really makes it special. It's sweet, creamy, and savory with a flavor truly all its own. This recipe epitomizes the kind of food I like to make — it's colorful, fun to eat, and a little bit unexpected. And while it may use more pans and equipment than my average recipe, when you want to make a serious summer crowd-pleaser, it's worth every minute.

Cook time: 40 minutes

Servings: 5

Ingredients

• 1 tablespoons extra-virgin olive oil
• 0.5 cups panko bread crumbs
• 0.25 teaspoons crushed red pepper flakes
• 0.25 teaspoons kosher salt
• 3 tablespoons extra-virgin olive oil
• 4 cups fresh corn kernels from 5 to 7 ears of corn
• 2 pieces garlic cloves smashed and peeled
• 1 teaspoons kosher salt
• 1.5 teaspoons kosher salt
• 0.5 teaspoons freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 0.5 cups grated Parmesan cheese
• 1 pound spaghetti
• 1 cups pasta water
• 2 pints cherry tomatoes cut in half through the stem
• 0.5 cups fresh corn kernels
• 0.5 cups fresh basil leaves torn into pieces
• 0 pasta water if needed for loosening the sauce
• 0.5 cups fresh basil leaves torn into pieces
• 0 grated lemon zest for serving, optional
• 0 panko bread crumbs remaining half for serving

Instructions

1. In a large (12-inch) skillet, heat 1 tablespoon of the olive oil over medium heat. Add the panko, pepper flakes, and ¼ teaspoon salt. Cook, tossing often, until the panko is golden brown, 3 to 5 minutes, then transfer to a small bowl to cool.
2. Bring a large pot of salted water to a boil for the pasta.
3. Meanwhile, carefully wipe out the skillet with a paper towel. Turn the heat to medium and add 3 tablespoons of the olive oil. Add the corn, garlic, and 1 teaspoon salt and cook, stirring occasionally, until the corn is tender and the garlic is beginning to soften, 4 to 6 minutes. Let cool for 10 minutes. Measure out ½ cup of the corn kernels and set aside.
4. Transfer the rest of the corn and the garlic to a food processor. Add 1½ teaspoons salt and ½ teaspoon pepper and process until coarsely pureed. With the machine running, pour in the remaining 3 tablespoons olive oil and process until smooth. Add the Parmesan and pulse until just combined. Set aside. (Or refrigerate for up to 3 hours before using.)
5. Add the spaghetti to the pot of boiling water and cook until just al dente according to the package directions. Reserving 1 cup of the pasta water, drain the pasta in a colander and set aside. Working quickly, transfer the corn pesto to the pasta pot, along with ½ cup of the reserved pasta water. Bring to a simmer over medium-low heat, stirring until the pesto loosens and the sauce comes together.
6. Off the heat, return the pasta to the pot, along with the tomatoes, reserved corn kernels, and half the basil leaves. Toss well with tongs, and if the pasta seems dry, add another splash of pasta water.
7. Transfer the pasta to a serving bowl and top with the remaining basil, lemon zest (if using), and half of the bread crumbs. Serve in shallow bowls, passing the rest of the bread crumbs around the table in a small bowl.