Creamy Corn Pasta with Basil
 
 
Yield: 3 servings
Ingredients
  • 12 ounces orecchiette or farfalle
  • 1 tablespoon olive oil, plus more for drizzling
  • 6-8 scallions, trimmed and thinly sliced (keep the whites and greens separate)
  • 2 large ears of corn, shucked and kernels removed (about 2 cups kernels)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 zucchini, halved lengthwise then cut into half-moon rounds
  • ½ cup grated fresh Parmesan cheese, plus more for serving
  • ⅓ cup roughly chopped basil, plus more for serving
  • ¼ teaspoon red pepper flakes, or to taste
Directions
  1. Cook pasta to al dente, according to the package directions. Drain, making sure to reserve ½ cup of pasta water.
  2. Meanwhile, heat the olive oil over medium heat in a large sauté pan. Add the whites of the scallions, season with salt, and cook for 3 minutes. Add all the corn except keep ¼ cup of the corn aside and add ¼ cup water. Let simmer for 3-5 minutes. Add the pepper and salt then transfer to a blender (or blend with an immersion blender) and puree until smooth.
  3. Return the sauté pan to medium-high heat to melt the butter. Add the zucchini and cook for 3 minutes, stirring occasionally. Add the remaining ¼ cup of corn kernels, season with salt and pepper, and cook for 1-2 minutes. Add the corn puree and cook for 30 seconds.
  4. Reduce the heat to medium and add the cooked pasta and reserved pasta water. Toss to coat and cook for 1 minute then add almost all the scallion greens and Parmesan. Season with red pepper flakes and additional salt and pepper to taste. Serve the pasta hot garnished with a little drizzle of olive oil, chopped scallion greens and Parmesan.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/08/26/creamy-corn-pasta-with-basil/