Page 54 - The Formula eCookBook..

Ingredients
Summer Pasta
Makes 4 Servings
1/4 Cup Frozen Sweet Corn, Thawed 1 Teaspoon Olive Oil
1 Pound Pappardelle Pasta
1/2 Cup Store Bought Pesto
1/2 Cup Heirloom Tomatoes, Diced 1/4 Cup Burrata Cheese, Torn
1/4 Cup Parmesan Cheese, Grated Black Pepper to Taste
Directions
1 Preheat oven to 450°F.
2 Spread the corn on a foil lined baking sheet and drizzle with olive oil. Roast in the
oven for 10 minutes.
3 Cook the pasta in boiling, salted water according to package directions. Drain the pasta and return to the pan (Reserve 1/2 cup of the pasta liquid).
4 Add 1/4 cup of the pesto to the cooked pasta. Add the pasta water, roasted corn and tomatoes and stir to combine.
5 Place in the serving dish and top with burrata, parmesan cheese and black pepper.
1 Base
Pasta Choice
GF Pasta Ravioli Tortellini
Pasta + + 1 Make it Saucy
Tomato Sauce Alfredo Sauce Pesto
Butter
Mix ins
Vegetable Choice
Cheese Choice
DF Cheese Protein Choice Fresh Herbs
GF = Gluten Free DF = Dairy Free
54
Formula