Sweet corn feta pesto (from another chopped at home challenge competitor)

Hello foodies next on the weeknight dinner list is a creamy corn feta pesto pasta using Barilla ready in 60 seconds pasta, I use 2 packets for a family dinner of 3-4 & Today I got called into work today at echs prep kitchen as school cafeteria employee because they were short on staff but tomorrow I'll work again for one more day and go work at via west campus on Friday so I basically get one day off which is Thursday but I know thanksgiving is coming up and had to make a quick meal so if I can do it you can too




Sweet corn feta pesto pasta 
From chopped at home competitor.

• 2 cups basil leaves, packed

• 1 cup Feta
• 10.25 OZ can of Del Monte Whole Kernel Corn
• 1/4 cup + 1 Tablespoon extra-virgin olive oil, divided
• 3 garlic cloves, minced (about 3 teaspoons)
• 1 Tablespoon lemon juice
• 1 1/2 Teaspoon salt, divided
• 1 1/2 Teaspoon ground black pepper, divided

Drain the corn. Coat with 1 Tablespoon olive oil, 1/2 Teaspoon salt and 1/2 Teaspoon pepper. Spread onto baking sheet evenly in a single layer. At 400˚ roast for 30-40 minutes until golden and crunchy (stir often to prevent burning). Let cool. 
Place the basil leaves, roasted corn, garlic, feta, lemon juice, salt and pepper into the bowl of a food processor and pulse a several times. Scrape down the sides of the bowl with a rubber spatula. 

While the food processor is running, slowly add the olive oil. Occasionally stop to scrape down the sides of the food processor

Serve tossed in 2 pouches cooked Barilla ready in 60 seconds pasta brand enjoy 

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