Harvest Corn Pasta

This pasta is amazing warm and cold. So make sure to make extra so you can have some for lunch the next day.

Ingredients:

2 cups frozen or fresh corn

1 drop doTerra Lemon Essential Oils*

1 clove garlic

1 teaspoon Dijon Mustard

1-doTerra Basil Essential Oil toothpick**

1-16oz box of whole-grain linguine

2 cups stemmed Kale, sliced

1 Red Bell Pepper

Prepare:

1. Make creamy corn sauce by blending (in blender or food processor) 1 1/4 cup corn, lemon oil, garlic clove, dijon mustard. Blend until smooth. Add water to reach desired consistency, a Tablespoon at a time. Stir Basil Toothpick into finished sauce, remove toothpick and discard.

2. Cook linguine according to package directions.

3. In large skillet cook kale, bell pepper, and remaining corn until Kale is wilted. Add water to skillet 1 Tablespoon at a time to keep vegetables from sticking. Also cook with the lowest heat needed to further prevent vegetables from sticking.

4. Combine creamy corn sauce, vegetables, and posta. Toss to coat.

*doTerra is the only brand I endorse ingesting because they can and do prove their potency and purity to you the customer. Every. Time.

**To make a Basil toothpick, just insert a toothpick into a bottle of doTerra Basil Essential Oil. While holding the toothpick, stir it into the sauce. Remove and discard toothpick. Using a full drop of the essential oil will overpower your entire dish. I know from experience. ;)