Creamy Corn & Tomato Pasta with Pesto and Cheese

A fresh and creamy pasta dish combining a blended corn, tomato, and cucumber sauce with a perfectly cooked egg, tossed in vibrant pesto and topped with cheese. Quick, flavorful, and satisfying for a single serving.

Steps

1. Place the corn kernels, tomato, and cucumber in a blender. 2. Blend on high for about 2 minutes until smooth, then season with salt and pepper. 3. Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside. 4. In a small pan, heat olive oil over medium heat and gently scramble the egg until just cooked. 5. In a mixing bowl, combine the cooked pasta, scrambled egg, and the blended corn-tomato-cucumber sauce. 6. Add the pesto sauce and grated Parmesan cheese, mixing well to evenly coat. 7. Adjust seasoning with salt and pepper if needed. Serve warm.

1/2 cup corn kernels (fresh or frozen) 1 small tomato, chopped 1/4 cucumber, peeled and chopped 80g pasta (penne or fusilli) 1 large egg 2 tbsp pesto sauce 2 tbsp grated Parmesan cheese Salt and pepper to taste 1 tsp olive oil