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Jalepeno Cilantro Pesto Rotini with Corn and Grape Tomatoes | HelloVeggie.co

Jalapeño Cilantro Pesto Rotini with Grape Tomatoes and Sweet Corn

Serve this summery pasta dish warm or chilled - it tastes great either way!

Course Main Dishes
Cuisine Pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 452 kcal
Author Hello Veggie


For the pesto:

  • 1 cup loosely packed cilantro leaves
  • 1 jalapeño pepper seeded and quartered
  • 1 clove garlic
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup raw almonds
  • 1 tablespoon fresh lime juice
  • Salt to taste

For the pasta:

  • 2 ears corn husked (be sure to remove all of the silk)
  • 8 ounces rotini
  • 1 batch Jalapeño Cilantro Pesto
  • 1 cup halved grape tomatoes


  1. Combine all of the pesto ingredients except salt in the smallest bowl of a food processor. Process until smooth, then season to taste with salt. Set aside.
  2. Bring a large pot of water to a boil. Add the corn and cook for 2 minutes. Use tongs to remove the corn from the pot and rinse it under cold water until it's cool enough to touch. Set aside.
  3. Cook the rotini to al dente in the pot of boiling water according to the package instructions.
  4. While the rotini is cooking, use a sharp chef's knife or corn zipper to remove the corn kernels from the cob.
  5. Reserve 1/4 cup of cooking liquid from the pasta, then drain the rotini and return it to the pot.
  6. Add the pesto to the rotini and stir to coat, adding cooking liquid a tablespoon at a time to thin out the pesto so it can be evenly distributed. Gently toss the pasta with the corn kernels and tomatoes. Season with additional salt, if needed.

Recipe Notes

To add more protein to this meal, swap in a bean-flour based rotini (like Banza), top the dish with crumbled queso fresco, or toss it with meatless chorizo.

Nutrition Facts
Jalapeño Cilantro Pesto Rotini with Grape Tomatoes and Sweet Corn
Amount Per Serving (1 /4 of recipe)
Calories 452 Calories from Fat 205
% Daily Value*
Fat 22.8g35%
Saturated Fat 2.6g16%
Carbohydrates 58.1g19%
Fiber 6.3g26%
Sugar 5.7g6%
Protein 12.9g26%
* Percent Daily Values are based on a 2000 calorie diet.