It has been a little over a month since my Craptastic College Cooking series’ debut. I apologize for the hiatus, but I was swamped, and I mean swamped, with moving into my new, cozy studio, studying for finals, and spending time with the visiting parentals.
I’ve taken this week to relax and really set my life back together, in the midst of the crazy I’ve been dealing with. But quite honestly, I also haven’t been feeling like myself. There have been too many distractions in my life, and I guess that’s also changed my eating tendencies. The foods I once found delicious don’t taste as wonderful as they normally do. Hence, the crap ingredient of this post: kale.
I actually love kale — boiled, sautéed, baked, blended — but I bought a huge bundle of kale a week and a half ago, and haven’t touched it since. I hadn’t been in the mood for smoothies or
omelletes omellettes omeletes omelettes like I usually am, and the kale just had to be used.
And then there was a Summer Pesto Pasta Salad.
I’d originally wanted to include “kale,” “roasted tomatoes,” and/or “sweet corn” in the name, but let’s be real — that would have been a long title with shitty SEO. But regardless, this pesto pasta is tossed with cherry tomatoes roasted in minced garlic and olive oil, tender kale leaves, boiled sweet corn, a dash of parmesan cheese, and a sprinkle of fresh lemon juice.
Let me just tell you that this eye-measured, intuitively created recipe is so good that I almost didn’t (and still don’t) want to share it on the blog. It’s so simple to make for one or a large crowd, and easy to change up the ingredients. Plus, the combination of all the flavors will make your mind explode.
This pasta was my dinner, as well as my lunch the next day. I had it lukewarm for dinner, then straight out of the refrigerator the next day. And given how tempermental I am, I heated this up and enjoyed the second half of the half hot. It’s really just a seasonally versatile dish that I will definitely be making frequently. Like, practically every
day week. Hope you enjoy this one!
Level: Easy | Time: Honestly, I’m not sure. < 30 min if you have multiple pans and can multitask in the kitchen, unlike me. | Serves: 2-3.
- 1 clove of garlic, minced
- 11 cherry tomatoes, halved (1 cup?)
- 1 tablespoon olive oil + a little more, for pasta
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 whole corn, or ½ cup cooked corn
- 1½ cup uncooked kale
- ⅔ cup uncooked Fusili/any pasta
- ¼ cup pesto sauce
- 2 tablespoons parmesan cheese (optional)
- juice of 1/2 lemon (optional, but is a wow!! ingredient)
- Preheat oven to 425°F. Combine minced garlic, halved cherry tomatoes, olive oil, salt, and black pepper together. Toss together and spread evenly on a baking sheet. Roast for 25 minutes.
- Meanwhile, bring 4 cups of water to a boil, turn off the heat, and add a whole corn. Let it sit for 5 minutes, and take out. Once it’s cooled, carefully shave the kernels off.
- Bring water used to cook corn to boil again and add kale. Boil for 5 minutes, then drain and shock with a rinse of cold water to keep it a vibrant green.
- Cook pasta accordingly. Drizzle a tiny bit of olive oil and mix to keep from sticking.
- Your roasted tomatoes should be ready by this step, so combine all of your ingredients together, including parmesan cheese and lemon juice. Toss until well-combined.
- If desired, sprinkle more parmesan cheese upon serving.
As always, here is the promised BTS photo:
Yes, that’s New Girl.