Pesto Corn Pasta with Garlicky Chickpeas
Short pasta tossed with roasted corn, blistered cherry tomatoes, and cumin-spiced garlicky chickpeas in a creamy basil pesto dressing with ricotta or hung curd. A 30-minute Indian-fusion summer dinner served over arugula.
Ingredients
For the pasta and vegetables
- 12 oz short pasta (penne, fusilli, or rotini) use GF pasta if needed
- 2 cups corn kernels fresh, frozen thawed, or from 2 cobs
- 1 pint cherry tomatoes halved
- 3 tablespoons olive oil divided
- salt to taste
- black pepper to taste
For the garlicky chickpeas
- 1 can (15 oz) chickpeas drained, rinsed, and patted dry
- 4 cloves garlic thinly sliced
- 1 teaspoon cumin powder
- 1/2 teaspoon Kashmiri chili powder or regular chili powder
- 1/2 teaspoon chaat masala
- salt to taste
For the pesto dressing (choose one)
- 1/2 cup basil pesto store-bought or homemade
- 1/3 cup ricotta cheese or hung curd thick plain Greek yogurt also works; use one creamy element
To serve
- 4 cups fresh arugula (rocket)
- extra chaat masala or chili flakes for finishing
Instructions
Prep and cook pasta
- Cook pasta in well-salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
Roast corn and blister tomatoes
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn; cook 4 to 5 minutes until lightly charred. Push to one side.
- Add cherry tomatoes cut-side down. Cook 2 to 3 minutes without stirring until skins wrinkle. Stir corn and tomatoes together for 1 minute. Transfer to a large bowl.
Spice the chickpeas
- In the same skillet over medium heat, add remaining 1 tbsp olive oil and sliced garlic. Cook 30 to 45 seconds until fragrant.
- Add chickpeas, cumin, Kashmiri chili, salt, and pepper. Cook 3 to 4 minutes until edges crisp. Stir in chaat masala off heat. Add to the bowl.
Assemble and serve
- Whisk pesto with ricotta or hung curd until smooth. Add pasta, pesto mixture, and 2 to 3 tbsp pasta water to the bowl. Toss to coat, adding more pasta water if needed.
- Serve over arugula. Finish with extra chaat masala or chili flakes.
Notes
Serve warm, at room temperature, or chilled as a pasta salad.
Use ricotta for a milder, richer sauce; hung curd for a tangier, lighter one.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving; add a splash of olive oil or pasta water to loosen.
Pair with cucumber raita for a cooling side on hot nights.
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