Tasty Vegetarian Eats

Summer Corn, Tomato & Pesto Linguini

Summer Corn, Tomato & Pesto Linguini

Pasta. One of my favorite foods. The first thing I learned to cook, and my theme for my 5th birthday party. That’s right. Not a princess party. I legitimately wanted a spaghetti party.

Carbs. An excuse to eat cheese – as if you really need one. And savory sauce.

In college, I went a bit pasta crazy. Remember the “Ultimate Arrabiata”? Well, I would make that nearly weekly. Selecting white pasta over whole grain or gluten free everytime. Affordable ingredients that packed a lot of flavor. But, combined with sugary Starbucks lattes (hey, our coffee addiction has to start somewhere), my waistline suffered.

I think it’s important to eat the foods you love, just more in moderation than my college-self knew. Yeah, maybe, you go for it with normal linguini once in a while. Or, weeknight dinner? Opt for gluten free or whole grain noodles.

Here we lighten it up a bit with fresh, seasonal grilled vegetables. Grilled corn and blistered tomatoes. Topped with a green, spinach and basil infused pesto with one of the tastiest nuts on the planet – pistachios. Lemon for brightness, and vegetarian parmesan for salt. If vegan, feel free to skip the cheese. Do you.

Great for a special weekend dinner on a summer night. Shared with friends, or tasty leftovers for work the next day. Place in a jar, and eat cold. Speaking from experience here, you won’t be sad to have cold leftover pasta the next day.

Maybe, you even add a glass of summer’s mascot: Rosé? Serve on a big platter with freshly crumbled feta family style, and this is sure to be a show stopper.

Summer Corn, Tomato & Pesto Linguini

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serving Size: 4


  • 1 lb of your favorite linguini
  • 2 ears of corn
  • 1 heaping cup cherry or grape tomatoes
  • 4 oz feta, crumbled (optional)
  • Pistachio Pesto*
  • 1 cup basil
  • 1 cup spinach
  • 1 clove garlic
  • 1/2 cup olive oil
  • 1/3 cup pistachios, shelled
  • 1/2 cup vegetarian parmesan (optional)
  • 1 tsp lemon
  • 1/2 tsp salt


  1. Cook pasta to package instructions.
  2. While pasta is cooking, spray or brush corn with coconut oil. Over high heat on a grill pan, grill corn, rotating every few minutes until evenly grilled, about 7-10 minutes. At the same time and on the same grill pan (or in a basket on grill), grill cherry tomatoes until they start to burst; 3-5 minutes.
  3. Add all pesto ingredients to food processor and blend until smooth.
  4. Toss pasta in pesto. Top with corn, blistered tomatoes, and feta. Serve immediately.


*Recipe modified from Green Healthy Cooking.


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