All you want this summer is this pasta bowl with, among other things, grilled nectarine, corn, goat cheese and pistachios
Boil the corn on the cob in a pan for about 5 minutes. Cut the nectarine into slices. Drain the corn on the cob and brush with some olive oil. Grill the nectarine and corn on the cob in a griddle pan. Turn the corn cob regularly. It’s ready when it’s brown on the outside, this should take about 10 minutes. The nectarine is ready when it has nice grill marks.
Meanwhile, cook the pasta. Cut the cherry tomatoes into quarters and the basil finely. Mix this in a bowl with the juice of 1/4th lime, ½ tablespoon olive oil and salt and pepper. Make strings of the zucchini with a spiralizer. Mix these with the juice of 1/4th lime, ½ tablespoon olive oil and salt and pepper. Cut the red onion into half rings and finely chop the pistachios.
When the corn on the cob is ready, cut the corn off the cob. When the pasta is cooked, drain and toss with a dash of olive oil.
Finish the bowl. Start with a handful of arugula, then divide the pasta, cherry tomatoes, zucchini, corn, red onion and nectarine over the bowl. Crumble the goat cheese over the bowl and finish with the pistachios and balsamic cream.
Tip: if there are no fresh nectarines available, replace them with mango or canned fruit.
Source: Leukerecepten by leukerecepten-nl.
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