Creamy Corn Pasta
Ingredients
The pasta
-
12
ounces
dry pasta
-
Kosher salt
to taste
The sauce
-
4
tablespoon
unsalted butter
-
1
bunch
scallions
-
2
large ears
corn
-
½
cup
grated Parmesan cheese
-
⅓
cup
torn basil or mint
-
pinch
red pepper flakes
-
Fresh lemon juice
as needed
-
freshly cracked black pepper
to taste
Instructions
- 1. Boil a large pot of salted water and cook the pasta until one minute shy of al dente, then drain and reserve some pasta water.
- 2. In a sauté pan, heat one tablespoon of butter and cook the scallions with a pinch of salt until soft.
- 3. Add reserved pasta water and most of the corn, simmer until heated through, then purée until smooth.
- 4. In the same pan, melt the remaining butter and sauté the reserved corn until tender.
- 5. Combine the corn purée with the sautéed corn, then add the pasta and some reserved cooking water, tossing to combine.
- 6. Stir in Parmesan, herbs, red pepper flakes, and season to taste with salt, pepper, and lemon juice.
- 7. Serve in bowls with additional black pepper on top.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
30mg
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