This cheesy pesto pasta combines vibrant basil, sweet corn, and creamy mozzarella for a fresh, satisfying meal in just 20 minutes.
Packed with plant-based protein from walnuts and Parmesan, heart-healthy fats from olive oil, and fiber from corn and pasta, it’s a quick, nourishing dinner perfect for busy weeknights or easy meal prep.
Flavorful, wholesome, and comforting—every bite delights.
Cheesy Pesto Pasta
Equipment
- 1 Food Processor
- 1 Large pot (for cooking pasta)
- 1 large mixing bowl
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 Chef’s Knife
- 1 Cutting board
Ingredients
- ⅓ cup walnuts
- ¾ cup grated Parmesan cheese plus extra for garnish
- 2 cups fresh basil leaves plus extra for garnish
- 1 garlic clove chopped
- ½ teaspoon sea salt
- ½ cup olive oil
- 10 ounces short pasta cavatappi, penne, or bow-ties recommended
- 8 ounces mozzarella cheese small balls or cubed
- Kernels from 2 ears of fresh corn
- Freshly ground black pepper to taste
Instructions
- Prepare the Pesto Base: Start by gathering your pesto ingredients: walnuts, Parmesan cheese, fresh basil leaves, and garlic. Place the walnuts, ¾ cup of grated Parmesan, 2 cups of fresh basil, and the chopped garlic into a food processor. Pulse the mixture until it’s coarsely chopped, releasing the fresh aromas. With the processor running, slowly pour in ½ cup of olive oil through the feeding tube. Continue blending until the mixture forms a smooth, vibrant green pesto. Taste and adjust with a pinch of sea salt if needed. Set aside to let the flavors meld.
- Boil the Pasta Perfectly: Fill a large pot with water, adding a generous pinch of salt. Bring the water to a rolling boil over high heat. Once boiling, add 10 ounces of your chosen short pasta (such as cavatappi, penne, or bow-ties). Stir occasionally to prevent sticking. Cook the pasta until it reaches al dente texture—tender but with a slight bite at the center. Before draining, scoop out 1 cup of pasta water and set it aside; this starchy water will help loosen and bind the sauce later. Drain the pasta in a colander.
- Combine Pasta with Mozzarella and Corn: Return the hot, drained pasta to a large mixing bowl. Immediately add 8 ounces of mozzarella cheese (either small balls or cubed) and the kernels from 2 fresh ears of corn. Gently toss the pasta, cheese, and corn together. The residual heat from the pasta will slightly soften the mozzarella, creating a subtle creaminess.
- Incorporate the Pesto Sauce: Add the prepared pesto to the pasta in small spoonfuls. Toss the pasta thoroughly after each addition, tasting as you go. This allows you to control the intensity of flavor. If the mixture feels too thick or dry, gradually drizzle in some of the reserved pasta water to create a silky, cohesive sauce. Keep tossing until the pasta is evenly coated with the vibrant pesto and the sauce clings lightly to each piece.
- Plate and Garnish Beautifully: Divide the cheesy pesto pasta among four serving plates. Sprinkle extra Parmesan cheese on top for added flavor and richness. Garnish with a few fresh basil leaves to enhance the presentation and aroma. Finish with a light crack of freshly ground black pepper to taste. Serve immediately while warm and enjoy the blend of creamy mozzarella, sweet corn, and fragrant basil in every bite.
- Tips for Perfect Texture and Flavor: To maximize flavor, use fresh basil and corn whenever possible. Short pasta shapes work best because they hold the chunky pesto and cheese perfectly. For a creamier version, add an extra tablespoon of olive oil or a splash of pasta water. Serve immediately for the best texture; the mozzarella will melt slightly but not become overly gooey.
Notes
- Pasta Choice Matters: Short pasta like cavatappi, penne, or bow-ties work best because they hold the pesto and corn evenly, ensuring every bite is flavorful.
- Fresh Ingredients Shine: Fresh basil and corn elevate the taste dramatically compared to frozen alternatives. Use fresh mozzarella for a creamy, melty texture.
- Nuts and Cheese: Walnuts provide plant-based protein and a subtle crunch; Parmesan adds a savory depth. Adjust quantities to suit your taste.
- Pasta Water Trick: Reserve a cup of pasta water—it helps loosen the pesto and create a smooth, silky sauce that clings to the pasta.
- Taste as You Go: Add pesto gradually, tossing and tasting to achieve a perfect balance without overpowering the pasta.
Chef’s Secrets For Maximum Flavor
The key to a deeply flavorful pesto lies in using fresh, high-quality ingredients.
Choose fragrant basil and ripe, sweet corn to create a vibrant base.
Toasting walnuts lightly before blending enhances their nuttiness without altering the texture.
When combining pasta and pesto, always reserve some pasta water—it acts as a natural emulsifier, turning the sauce silky and helping it adhere to every twist of pasta.
Lastly, gradual incorporation of pesto ensures each bite is perfectly balanced, and the cheese melts slightly without making the dish greasy.
Serving Suggestions For Every Occasion
This cheesy pesto pasta is incredibly versatile.
Serve it as a main course for a weeknight dinner, pairing it with a simple green salad and a crisp white wine.
For a heartier meal, add grilled chicken or roasted vegetables.
It also works beautifully for meal prep, as the flavors develop even more when stored overnight.
Garnish with extra Parmesan and basil leaves for an elegant presentation if serving guests.
Storage Tips To Keep Fresh
To store, let the pasta cool slightly before transferring it to an airtight container.
It can stay fresh in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to prevent the cheese from clumping.
Avoid microwaving directly from cold as it can dry out the pasta.
The pesto sauce can also be made in advance and stored separately for up to a week, allowing for quick assembly when needed.
Frequently Asked Questions
1. Can I use frozen corn instead of fresh?
Yes, frozen corn works well in a pinch, but fresh corn provides the best sweetness and texture.
If using frozen, thaw and pat dry to avoid excess moisture in the pasta.
2. Can I substitute walnuts with another nut?
Absolutely. Pine nuts, almonds, or cashews can replace walnuts. Toast lightly to enhance flavor, but remember each nut will subtly change the taste of the pesto.
3. What pasta shapes work best?
Short, tubular, or twisted pasta like cavatappi, penne, or fusilli holds the pesto sauce and corn evenly.
Long pasta like spaghetti can work, but you’ll lose some of the sauce-to-pasta coverage.
4. How can I make this recipe vegan?
Swap Parmesan with a plant-based alternative and use vegan mozzarella. The walnuts and olive oil still provide healthy fats and protein, keeping the dish satisfying.
5. Can I prepare this ahead of time for meal prep?
Yes, but store the pesto separately from the pasta for best results. Combine them just before serving to maintain the vibrant green color and fresh flavors.
