Spaghetti with Corn & Cherry Tomatoes

Spaghetti with Corn & Cherry Tomatoes using my gorgeous ✨Caraway pan✨
I have used their cookware for many years and am so excited to be collaborating with them. These beautiful ceramic pans are non-toxic AND non-stick, plus they come in a variety of stunning colors! Ready to upgrade your kitchen? Use my code EATMYWORDS110 for a discount at checkout.

Recipe:
6 tablespoons olive oil, divided
1/2 cup panko breadcrumbs
1/2 teaspoons JF Spicy Salt
Freshly ground black pepper
3 cups fresh corn ( from about 4 ears of corn)
2 cloves garlic
2/3 cup Parmesan cheese, grated
1 pound spaghetti
1 pound cherry tomatoes, halved
1/2 cup fresh basil
1/4 cup whipping cream

Heat one tablespoon of olive in a large saucepan and add breadcrumbs and seasonings. Cook, stirring often until lightly browned. Transfer crumbs to a small bowl to cool and wipe the saucepan clean.

Heat 3 tablespoons oil in the same saucepan and add the corn and salt. Cook until tender then stir in the garlic for the last minute. Set aside 3/4 cup of corn.
Place the remaining corn in a blender or food processor with additional salt and pepper. Blend until coarsely pureed. Add the remaining olive oil and process till smooth . Add 3/4 cup Parmesan cheese and pulse until just blended. Set aside the pesto.

Cook the pasta according the package instructions, reserving half a cup of the pasta water.Drain the pasta and add corn pesto back to the pot. Add pasta water as needed while you bring the mixture to a simmer. Add the cream,stir  and check the seasoning. Remove pot from the heat and the pasta to the corn pesto. Stir in the cherry tomatoes, remaining corn kernels and half of the basil.

Transfer the pasta to a serving bowl and sprinkle with breadcrumbs, extra basil and additional Parmesan cheese. Serve and enjoy 🍝