Spaghettini with Corn, Tomatoes, Olives, Capers, and Basil Pesto

This recipe was inspired by the Basil Pesto Spaghettini with Corn & Tomatoes dinner kit that I received  more than a year ago from Blue Apron. Gil, the consummate carnivore, actually really liked this dish, so I adapted it and came up with this version. Btw, I used to get Blue Apron for weekday dinner preps, but I'm using Gobble now instead since there's less prep involved as they pre-chop all the veggies and meat. I love being inventive and making everything from scratch, but only on the weekends. 

Basil Pesto:
4 cups basil leaves
3 cloves garlic, chopped
1 tbsp. pine nuts
1/2 tsp. kosher salt
1/2 cup olive oil

1 lb. thin spaghetti or spaghettini

3 cloves garlic, minced
2 lbs. grape or cherry tomatoes, halved
1 cup corn kernels (frozen is ok)
1 tbsp. capers, drained
5 Castelvetrano or other salt-brined mild green olive, pitted and roughly chopped
1/2 tsp. red pepper flakes

1. Make the pesto: Place the basil leaves, 3 cloves minced garlic, pine nuts and salt in a small 

blender or food processor; pulse until the ingredients are just blended. Stir in the olive oil by hand (do not blend as the olive oil may become bitter). 

2. Add 1 tbsp. olive oil to a large saute pan or wok and heat over medium high. Add the corn kernels, 3 cloves minced garlic, and a pinch of salt and pepper. Cook 1-2 minutes until fragrant and the kernels slightly softened. 

3. Add the sliced tomatoes to the corn mixture. Sprinkle with salt and pepper and cook 1-2 minutes until softened. Stir in the capers, chopped olives, and red pepper flakes.

4. Add the cooked and drained pasta then stir in the pesto. 

5. Plate and garnish with fresh basil and parmesan. 

Fresh basil, olive oil, grape tomatoes, pine nuts and garlic. 

 For the pesto: place the basil leaves, 3 cloves minced garlic, pine nuts and salt in a small 

blender or food processor; pulse until the ingredients are just blended. 

Stir in the olive oil by hand (do not blend as the olive oil may become bitter). 

Pour the pesto into a container and set aside. 

Basil pesto, capers, corn kernels and halved grape tomatoes. 

 Add 1 tbsp. olive oil to a large saute pan or wok and heat over medium high. Add the corn kernels, 3 cloves minced garlic, and a pinch of salt and pepper. Cook 1-2 minutes until fragrant and the kernels slightly softened. 

Add the sliced tomatoes to the corn mixture. Sprinkle with salt and pepper and cook 

1-2 minutes until softened. Stir in the capers, chopped olives, and red pepper flakes.

Add the cooked and drained pasta.

 Stir in the basil pesto. 

Plate the pasta into individual serving dishes and garnish with 

parmesan cheese and fresh basil.