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Thursday, August 17, 2017

Creamy Corn Pasta with Basil

Well, hello!

Turns out that my little guy arrived shortly after my last post, a week before we expected him based on my previous deliveries. My summer has been a whirlwind as we have all adjusted to the addition of boy number four. Despite some difficult days and weeks, he is now sleeping through the night (hurray!!) and is a super pleasant baby for most of the day.

Most of my cooking is still survival-mode, feed-the-family cooking, but I'm starting to do a few more things, especially with all the fresh, amazing produce available here this time of year. Maybe I can manage this pasta soon. I discovered it last summer, and it's a lovely way to use fresh corn. As you can see, it was popular with a least one little!


Creamy Corn Pasta with Basil

Source: New York Times
Serves 4

12 oz dry orecchiette or farfalle
1 T olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced with the whites and greens separate
2 large ears corn, shucked and kernels removed (2 c kernels)
1/2 teas ground black pepper
3 T unsalted butter
1/2 c grated Parmesan cheese, more to taste
1/3 c torn basil or mint, more for garnish
1/4 teas red pepper flakes, or to taste
fresh lemon juice, as needed

Cook pasta in salted water, until almost al dente but not quite. Reserve 1 c pasta water. (I have made this recipe twice and have forgotten to save the pasta water every time. I'm sure it will taste better with it!)

Heat oil in a 12 inch skillet over medium heat. Cook scallion whites with a pinch of salt until soft, just a couple of minutes. Add 1/4 c water and all but 1/4 c corn. Simmer for several minutes until corn is almost tender. Add 1/4 teas salt and 1/4 teas pepper. Place mixture in a blender and puree until smooth. Add water if you need it to get a "thick but pourable texture."

Place the same pan over high heat. Melt the butter, then add the remaining 1/4 c corn. Cook for 2 minutes, until corn is tender. Add corn puree from the blender and cook for 30 seconds.

Turn the heat down to medium, and add pasta and 1/4 c pasta water. Mix everything together to coat the pasta. Cook for one minute. Add more water if needed--my experience was that it needed quite a bit more water. I poured the water into the blender first to get every last bit of corn puree out, too.

Stir in 1/4 c scallion greens, cheese, herbs, red pepper flakes, and 1/4 teas each of salt and pepper. Sprinkle with fresh lemon juice. Garnish with scallions, herbs, olive oil, and pepper.

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