This is good like woah. It's even easier to put together than my earlier vegetable pesto recipes, because the vegetables can roast while the water is on for pasta. Roasted garlic is a lot mellower than raw, so you can kick it way up. And corn, who knew, there's no sugar or anything but be prepared for a mouthful of sweet.
1 lb frozen corn
up to a whole head of garlic, cloves smashed and peeled
1/4 cup walnuts, toasted
1/2 cup grated parmesan cheese
1/4 cup olive oil
1 lb pasta
Heat oven to 500 degrees. Empty frozen corn into a baking pan and scatter garlic cloves into the corn. Roast until corn is at least a little bit charred, stirring occasionally. It will take just about as long as it takes to boil the water for pasta, so put that on right now.
Put the corn, garlic, walnuts and parmesan cheese into a food processor and process until roughly chopped. Drizzle in the olive oil and process until smooth.
Cook the pasta until al dente, about ten minutes. Drain. You may want to reserve a cup or so of the cooking water in case your pesto is very thick.
Return the pasta to the pot and stir in the pesto, thinning it out with reserved water as desired.
