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  • Preheat the oven to 425 degrees .

  • Bring a large pot of water to a boil for the pasta.

  • On a baking sheet, spray the corn, red pepper, onion and chile with cooking spray; season with salt and pepper and toss to coat. Roast until the vegetables are browned at the edges and the pepper, onion and chile are tender, 18 to 20 minutes.

  • In a small bowl, pour the boiling water over the sun-dried tomatoes. Cover with a plate and let stand until softened, about 10 minutes. Drain the tomatoes; transfer to a food processor. Add the parsley, pine nuts, basil, balsamic glaze and garlic; season. Pulse until the herbs, pine nuts and garlic are finely chopped. With the machine running, gradually stream in the EVOO to form a pesto. Transfer to a large bowl and stir in the cheese.

  • Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1 cup of the starchy cooking water; drain the pasta. Stir the cooking water into the pesto; add the pasta and toss to coat. Fold in the vegetable mixture. Serve in shallow bowls.