Creamy Corn Pasta With Basil

 

I feel like I’m back in business. I’m at least feeling better and I’m so excited to share this recipe with you. Like literally excited. It’s so good and so easy. It tastes like you are eating something that was super complicated to make, but could not be easier. It all comes together in the time it takes to boil the pasta. I first hear about this recipe from Clinton Kelly. Because I’m obsessed with The Chew and I love Clinton, I had to trust his suggestion to give this recipe a shot. It also makes great left overs. Like great in the sense that I brought my leftovers and a coworker smelled it and asked for the recipe and made it for dinner that night great. The best part about this healthier pasta dish is that although it says creamy, there is literally no cream in it. It’s a lighter dish that is so satisfying. I love the flavor with the torn basil, fresh lemon juice, extra Parmesan cheese (because you must have cheese). If you wanted to add some meat to this, I would suggest some crisp bacon or pancetta. I’m sure it would be absolutely lovely.

 

Ingredients

Instructions

  1. Bring a large pot of salted water to boil. Cooking the pasta according to the box instructions for al dente. Drain the pasta reserving 1/2 cup of the pasta water.
  2. Meanwhile, heat oil in a large pan over medium heat. Add the scallion whites and a pinch of salt. Cook until the scallions are soft, about 3 minutes. Add 1/4 cup of water and all but 1/4 cup of the corn. Heat the corn mixture until the corn is almost tender, about 3-5 minutes. Add some salt and pepper and then transfer the mixture to a blender. Puree until smooth adding some water to thin as needed. You want the mixture to be thick, yet pourable.
  3. In the same skillet, melt the butter over high heat. Add the reserved 1/4 cup of corn and cook until tender. It's ok if the butter browns at this point. Add the corn puree and cook for 30 seconds.
  4. Reduce the heat to medium and add in the pasta. Add half of the reserved pasta water tossing to coat. Cook for about 1 minutes and gradually add more pasta water as needed, if the mixture seems too thick. Stir in 1/4 cup scallion greens, the Parmesan cheese, basil, and salt and pepper to taste. Sprinkle with fresh lemon juice. Serve warm! Top with additional scallions, basil, and cheese as you would like.

Notes

This recipe is very slightly adapted from NYT cooking.

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