Ingredients: |
Ingredients: Fine Sea Salt
12 ounces dry pasta like orecchiette or farfalle
1 Tbs olive oil, plus mor for drizzling
1 bunch scallions (about 8) trimmed and thinly sliced (separating greens and whites)
4 large ears corn, shucked and kernels removed (2 cups kernels)
½ tsp ground black pepper, more for serving
3 Tbs butter
½ cup grated Parmesan cheese, more to taste
⅓ cup torn basil or mint, more for garnish
¼ tsp red pepper flakes
Fresh lemon juice, as needed
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Directions: |
Directions:1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Save ½ cup of pasta water and drain pasta.
2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, about 3 minutes. Add ¼ cup water. Set aside ¼ cup of corn and add the rest of the corn to the onion water. Simmer until corn is heated through and almost tender, 3 - 5 minutes Add ¼ tsp salt and ¼ tsp pepper. Using immersion blender or regular blender, purée mixture until smooth, adding a little extra water if needed to get a thick but pourable mixture
3. Heat the same skillet over high heat. Add butter and let melt. Add reserved ¼ cup corn and cook until tender, 1 - 2 minutes. It is best when the butter browns, deepening the flavors.
4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water, the Parmesan, the herbs, the red pepper flakes, ¼ tsp salt and ¼ tsp black pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper. |
This recipe for Creamy Corn Pasta With Basil is from