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    Oh My Veggies » Vegan Recipes » Vegan Pasta Recipes

    Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes

    Published: Jul 12, 2015 · by Nicole · Updated: Jan 10, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes
    Chris went to Austin for a business trip this week and business trips are my chance to be lazy in the kitchen because when I'm just cooking for myself, I don't have to impress anyone. So the past few days have been a lot of "Oh hey, I'm just going to eat this salad out of a mixing bowl while watching Rock of Love on Hulu." (I did close the blinds first so the neighbors wouldn't be able to see. I wanted to preserve that last shred of dignity I have left. The last shred of dignity is the most precious.) Or "You know what would be good for lunch? A handful of raisins and a pickle!" Even when you love to cook, sometimes you just don't feel like cooking.

    Cilantro Jalapeño Pesto Ingredients
    Because raisins with a side of pickles aren't exactly a well-balanced meal, I try to keep things on hand for all those don't-feel-like-cooking days. And one of the things I keep on hand is pesto--I keep my freezer fully stocked at all times with different kinds of pestos. This cilantro jalapeño pesto is one of my favorites. It's a slightly tweaked version of the pesto in my Mushroom & Zucchini Quesadillas. If you love cilantro, you will love this pesto! It has a fresh, bright flavor and, like most pestos, it's super easy to make.

    Casarecci Pasta
    I also keep a lot of pasta on hand! Because pasta + pesto + whatever veggies you happen to have on hand = an easy dinner. Casarecci is my new favorite pasta shape. It's supposed to be best for meat sauces, but I really like it with pesto. It's got enough little nooks for the pesto to stick to it, but not so many nooks that the pesto doesn't distribute evenly. (I spend a lot of time thinking about these things!) Of course, any pasta you have will be just fine.

    This is my favorite kind of vegetarian cooking. Kitchen staples combined with fresh produce to make an (almost) effortless meal.

    This post was originally published July 18, 2013.

    Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes

    Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes

    Pasta, fresh corn, and grape tomatoes tossed with homemade Cilantro Jalapeño Pesto.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes, vegetarian pasta recipe
    Servings: 4 servings
    Calories: 295kcal
    Author: Oh My Veggies

    Ingredients

    Cilantro Jalapeño Pesto

    • 1 c. loosely packed cilantro leaves
    • 1 jalapeño pepper seeded and quartered
    • 1 clove garlic
    • ¼ c. raw almonds
    • ¼ c. olive oil
    • 1 tbsp. fresh lime juice
    • Salt + pepper to taste

    Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes

    • 8 oz. pasta
    • 2 ears corn husked (be sure to remove all of the silk)
    • 1 c. halved grape tomatoes
    • 1 batch Cilantro Jalapeño Pesto
    US Customary - Metric

    Instructions

    Cilantro Jalapeño Pesto

    • Combine cilantro, jalapeño, garlic, almonds, olive oil, and lime juice in food processor. Process until smooth and season with salt and pepper to taste.

    Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes

    • Cook the pasta in a large pot or Dutch oven according to package instructions. Two minutes before the pasta is done, drop the corn into the pot. When the pasta is finished cooking, use tongs to remove the corn and set aside. Drain the pasta well and transfer it to a large bowl, then rinse the corn in cold water until it's cool enough to handle.
    • Use a knife or corn zipper to remove the kernels from the cob. Toss the pasta, corn, and tomatoes with the Cilantro Jalapeño Pesto and serve.

    Nutrition

    Calories: 295kcalCarbohydrates: 20gProtein: 7gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gSodium: 335mgPotassium: 878mgFiber: 6gSugar: 8gVitamin A: 4853IUVitamin C: 37mgCalcium: 95mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Meal Plan: Rainbow Salad, Roasted Broccoli and Lemon Pasta & More
    Mushroom Chickpea Paprikash By Oh My Veggies.com »

    Vegan Recipes, Vegetarian & Vegan Pasta Recipes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes 30 minutes or less, cilantro, corn, jalapenos, main dishes, pasta, summer, tomatoes

    Reader Interactions

    Comments

    1. Mandi says

      October 08, 2015 at 10:39 am

      I made this last night for dinner. I'm not a vegetarian and it was amazing. I did add more lime and a couple tablespoons on Parmesan cheese.

      Reply
    2. Linda says

      May 27, 2017 at 5:09 pm

      If using frozen corn, how much would you use and when would you add it? This sounds yummy thanks!

      Reply
      • Alissa says

        May 28, 2017 at 10:48 am

        Hi Linda! I'd still add it about 2 minutes before the pasta is done cooking. That should be enough time for it to thaw and then heat up. 🙂

        Reply
    3. LizDC says

      August 20, 2017 at 7:24 am

      Love this - great way to use up CSA items in the summer! Happened to have this exact pasta on hand the first time I made it. I didn't have jalapenos but substituted chili flakes and sriracha. I also misread the recipe and threw in zipped corn kernels in with the pasta, so I had to scoop them out with a ladle. It's a toss up as to whether that sequencing was easier. I preserved some pasta water when I doubled the recipe to ensure the dish wouldn't dry out. I didn't notice the author's guilty pleasure of Rock of Love until I pulled up the recipe again. I'm a recovering Rock of Love addict!

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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