VEGGIE RECIPE

Sunset Pasta

INGREDIENTS

400 g (14 oz) fresh pasta of your choice
1 tablespoon extra-virgin olive oil
4 sweetcorn cobs, kernels stripped
1/2 cup good-quality basil or coriander pesto
salt and freshly ground black pepper
grated parmesan or pecorino, to serve
finely chopped fresh or dried red chilli, to serve

Equipment:
Gas cooker
Large saucepan
Frying pan

- Feeds 4 -

HOW TO MAKE IT

1. Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions, until al dente. Drain, reserving 1/4 cup of the pasta cooking water.

2. Meanwhile, heat the olive oil in a frying pan over medium–high heat. Add the sweetcorn kernels and cook for 3–5 minutes, until they start to turn bright yellow and pop a little. Stir through the pesto and the reserved pasta water and mix well. Add the drained pasta and lightly toss to coat the pasta in the sauce. Season with salt and pepper to taste.

3. Transfer the pasta to bowls or plates and serve scattered with grated parmesan or pecorino and a little chilli.

4. I like to serve this with a burrata and chilli salad.