Yineke Family

Creamy Corn Pasta

Name: Creamy Corn Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 5 to 6 ears of corn, shucked; Kosher salt; 1 lb. campanelle, orecchiette, or other short pasta; 1 tbsp. extra-virgin olive oil; 1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts; 3 cloves garlic, finely chopped; 4 tbsp. unsalted butter; 1/2 tsp. red pepper flakes (or to taste); 1/2 c. finely grated Parmesan, plus more for serving; 1/2 c. torn fresh basil, plus leaves for serving; 1 tbsp. fresh lemon juice; Freshly ground black pepper

4 servings

portioner

10 minutes

aktiv tid

30 minutes

total tid

Begynd at lave mad

Ingredienser

5 to 6 ears of corn, shucked

Kosher salt

1 lb. campanelle, orecchiette, or other short pasta

1 tbsp. extra-virgin olive oil

1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts

3 cloves garlic, finely chopped

4 tbsp. unsalted butter

1/2 tsp. red pepper flakes (or to taste)

1/2 c. finely grated Parmesan, plus more for serving

1/2 c. torn fresh basil, plus leaves for serving

1 tbsp. fresh lemon juice

Freshly ground black pepper

Vejledning

Using a sharp knife, cut kernels off corn cobs (you should have about 3 cups). Transfer kernels to a medium bowl. Holding stripped cob over bowl, firmly run the back of your knife along length of cob to extract corn milk. Repeat with remaining cobs.

In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions. Reserve 1 cup pasta water before draining.

Meanwhile, in a large skillet over medium heat, heat oil. Add white and light green scallion parts and garlic and cook, stirring, until softened, 3 to 4 minutes. Add 2 cups corn kernels, corn milk, and 1/2 cup pasta water. Bring to a simmer and cook, stirring occasionally, until warmed through and tender, 5 to 6 minutes. Transfer to a blender, reserving skillet; season with 1 teaspoon salt. Puree until smooth, adding more pasta water if needed to get a smooth texture.

In reserved skillet over medium-high heat, melt butter. Add red pepper flakes and remaining 1 cup corn kernels. Cook, stirring frequently, until butter starts to brown, 5 to 6 minutes. Reduce heat to medium-low and add pureed corn, pasta, and 1/3 cup pasta water, tossing to coat. Stir in Parmesan and basil until melted and combined. Remove from heat and stir in lemon juice; season with salt and black pepper.

Divide pasta among bowls. Top with Parmesan, basil, and dark green scallion parts.

Ernæring

Portionsstørrelse

Kalorier

811

Fedt i alt

23 g

Mættet fedt

11 g

Uumættet fedt

Transfedt

0 g

Kolesterol

43 mg

Natrium

837 mg

Kulhydrater i alt

120 g

Kostfiber

10 g

Sukker i alt

10 g

Protein

28 g