Lemon Basil Pesto Tagliatelle with Okra
Ingredients
- Pesto Ingredients:
- 1 1/2 cups lemon basil leaves firmly packed
- 1/2 cup mint leaves firmly packed
- 2 crushed garlic cloves
- 1 cup extra virgin olive oil
- 1/4 cup grated Asiago cheese
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- Pasta Ingredients:
- 1/2 cup lemon basil pesto
- 1 corn cob
- 1 chopped tomato
- 1 1/2 cups frozen cut okra defrosted
- 4 oz. cooked tagliatelle pasta
- salt to taste
- 2 tablespoon grated Asiago cheese divided
Instructions
- Bring 6 cups of water to a boil. Add lemon basil and mint. Boil for 2 minutes, until leaves are wilted. Drain and reserve liquid. Use the reserved liquid to make a refreshing iced tea.
- In a blender or food processor, combine drained lemon basil and mint leaves with the garlic. Chop in the blender. Slowly add the olive oil until everything is pureed. Add cheese, salt and pepper. Process until smooth.
- With a sharp knife, cut the kernels off of the corn cob.
- To make pasta, head 1/4 cup of pesto in a wide skillet. Add corn and tomato. Saute for 3 minutes. Add okra and another 1/4 cup of the pesto. Saute for 5 minutes.
- Add pasta and salt. Toss to coat. Add cheese and toss until combined.
- To serve, garnish with more cheese.
Notes
If you don't have access to lemon basil, use sweet Italian basil and add zest of 1 lemon plus 1 tablespoon lemon juice to the pesto instead.
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