Sweet Corn & Tomato Recipe
Peas, Shiitake Mushrooms, Roasted Peppers, Spinach, Stracciatella, Pesto Oil
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Ingredients
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Vegetables
Dairy
Condiments
Method
Preparation
- 1
Prep the Vegetables
Rinse the sweet corn, cherry tomatoes, peas, shiitake mushrooms, roasted red peppers, and fresh spinach under cold water. Drain well.
- 2
Slice the Mushrooms
Remove the stems from the shiitake mushrooms and slice the caps thinly.
- 3
Chop the Roasted Peppers
If using whole roasted red peppers, chop them into bite-sized pieces.
Cooking
- 4
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of pesto oil over medium heat. Add the sliced shiitake mushrooms and sauté for about 3-4 minutes until they start to soften.
- 5
Add Corn and Peas
Add the sweet corn and peas to the skillet. Cook for another 5 minutes, stirring occasionally.
- 6
Incorporate Cherry Tomatoes and Spinach
Add the cherry tomatoes and fresh spinach to the skillet. Cook until the spinach wilts, about 2-3 minutes.
- 7
Combine with Roasted Peppers
Finally, add the chopped roasted red peppers and mix well. Season with salt and pepper to taste.
Serving
- 8
Plate the Dish
Transfer the sautéed vegetable mixture to a serving dish. Top with stracciatella cheese and drizzle with the remaining pesto oil before serving.
