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Home Corn Creamy Corn Pasta with Basil

Creamy Corn Pasta with Basil

Name: How to cook Creamy Corn Pasta with Basil - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 to 6 servings
Cuisine: Us

Introduce

Chef :

Ricardo

Creamy Corn Pasta with Basil

Despite its title, this pasta uses no cream.

Ingredient

Food ration :

5 to 6 servings

Cooking time :

1 hour 30 minutes

medium-size ears corn, shucked and kernels removed (3 cups kernels)

500 grams

(≈1 pound) dry orecchiette or farfalle

3 tablespoons

unsalted butter

1 tablespoon

olive oil, plus more for drizzling

1 bunch

scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)

1/2 teaspoon

ground black pepper, more for serving

1/2 cup

grated Parmesan cheese, more to taste

1/2 cup

torn basil or mint, more for garnish

1/4 teaspoon

red pepper flakes, or to taste

Cooking instructions

* Step 1

Shuck the corn cobs any way you want (there are many methods). Cut kernels and set aside. You can skip this step by using frozen corn.

* Step 2

Bring a large pot of well-salted water to a boil. If time allows, cook corn cobs for 15 minutes and then use that this corn-flavored water to cook the pasta.

* Step 3

Heat a large sauté pan or Dutch oven over high heat. Add butter and let melt. Add 1/2 cup corn and cook until tender, 3 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Transfer to a small bowl and set aside.

* Step 4

Meanwhile cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving ½ cup of pasta water.

* Step 5

Heat oil in sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/2 cup of pasta water and rest of corn; simmer until corn is heated through and almost tender, 3 to 5 minutes.

* Step 6

Add ¼ teaspoon salt and ¼ teaspoon pepper. Using an immersion blender purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

* Step 7

Add the sauté corn and cook for 30 seconds to heat and combine the flavors.

* Step 8

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 if the mixture seems too thick. Stir in 1/2 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, ¼ teaspoon salt and ¼ teaspoon pepper.

* Step 9

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.