Description
This summery pasta is loaded with charred corn, fresh blackberries, and a creamy whipped brie. Tossed with a lemon basil pesto, it’s the perfect weeknight dinner.
Ingredients
Scale
- For the Pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 1 clove garlic
- 1/4 cup freshly grated Parmesan cheese
- Juice of 1 lemon
- 1/3 cup olive oil
- Kosher salt and black pepper
- For the Whipped Brie:
- 8 ounces brie cheese, rind removed
- 2 tablespoons salted butter, softened
- Pinch of salt
- For the Pasta:
- 1 pound rigatoni pasta
- 2 ears corn, husked
- 1 tablespoon olive oil
- 1 cup fresh blackberries
- Zest and juice of 1 lemon
- 1/4 cup fresh basil leaves, chopped
- Grated Parmesan, for serving
Instructions
- Make the pesto: Combine the basil, pine nuts, garlic, Parmesan, lemon juice, and a pinch of salt in a food processor. Pulse until finely chopped. With the motor running, drizzle in the olive oil until smooth. Season with salt and pepper to taste.
- Make the whipped brie: In a bowl, combine the brie and softened butter. Beat with an electric mixer until light and fluffy. Season with a pinch of salt.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Char the corn: Heat a grill pan or cast iron skillet over high heat. Rub the corn with olive oil and grill, turning occasionally, until charred in spots, about 6-8 minutes. Let cool slightly, then cut the kernels off the cob.
- Assemble: In the same pot or a large skillet, combine the cooked pasta, charred corn, blackberries, lemon zest and juice, and chopped basil. Toss over medium heat, adding a splash of reserved pasta water to loosen. Remove from heat and dollop with the whipped brie. Toss gently to combine.
- Serve: Divide among plates and top with extra Parmesan and basil. Enjoy immediately.
Notes
Blackberries can be substituted with raspberries or blueberries. Brie can be swapped with goat cheese. To make it vegan, use a dairy-free pesto and omit the brie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 550 kcal
- Sugar: 8 g
- Fat: 25 g
- Carbohydrates: 60 g
- Protein: 18 g