Subj : Melissa Clark Top 50 - 33
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From : Dave Drum
Date : Thu Sep 26 2024 15:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Creamy Corn Pasta w/Basil
Categories: Pasta, Vegetabes, Herbs, Cheese, Chilies
     Yield: 4 servings

          Fine sea salt
    12 oz Dry orecchiette or farfalle
     1 tb Olive oil; more for
          - drizzling
     1 bn Scallions; trimmed, thin
          - sliced, whites & greens
          - separate)
     2 lg Ears corn; shucked, kernels
          - removed (2 cups kernels)
   1/2 ts Ground black pepper; more
          - for serving
     3 tb Unsalted butter
   1/2 c  Grated Parmesan cheese; more
          - to taste
   1/3 c  Torn basil or mint; more for
          - garnish
   1/4 ts Red pepper flakes; or to
          - taste
          Fresh lemon juice

 Bring a large pot of well-salted water to a boil. Cook
 pasta until 1 minute shy of al dente, according to the
 package directions. Drain, reserving 1/2 cup of pasta
 water.

 Meanwhile, heat oil in large saute pan over medium heat;
 add scallion whites and a pinch of salt and cook until
 soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup
 corn; simmer until corn is heated through and almost
 tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4
 teaspoon pepper, transfer to a blender, and puree
 mixture until smooth, adding a little extra water if
 needed to get a thick but pourable texture.

 Heat the same skillet over high heat. Add butter and let
 melt. Add reserved 1/4 cup corn and cook until tender, 1
 to 2 minutes. (It's O.K. if the butter browns; that
 deepens the flavor.) Add the corn puree and cook for 30
 seconds to heat and combine the flavors.

 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 1/4 cup of the scallion
 greens, the Parmesan, the herbs, the red pepper flakes,
 1/4 teaspoon salt and 1/4 teaspoon pepper. 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.

 By: Melissa Clark

 Yield: 3 to 4 servings

 RECIPE FROM: https://cooking.nytimes.com

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