Creamy Corn Pasta
Ingredients
The pasta
-
12
ounces
shell pasta
-
3
cups
fresh corn kernels
The sauce
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
shallots, chopped
-
2
cloves
garlic, chopped
-
1
teaspoon
sea salt
-
1
tablespoon
fresh lemon juice
-
½
cup
grated pecorino cheese
-
1
cup
fresh basil leaves
-
to taste
red pepper flakes
-
to taste
black pepper
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, reserving 1½ cups of the pasta cooking water before draining.
- Heat olive oil in a large skillet over medium heat and sauté corn, shallots, garlic, salt, and pepper for about 5 minutes until the shallots soften and corn is tender.
- Transfer half of the corn mixture to a blender, add ½ cup of reserved pasta water and lemon juice, and puree until smooth.
- Return the corn puree to the skillet, add the cooked pasta, and mix well, warming over low heat.
- Stir in the cheese and additional pasta water as needed to achieve desired sauce consistency.
- Season to taste with salt, pepper, and lemon juice, then fold in half of the basil.
- Garnish with remaining basil and red pepper flakes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
10mg
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