MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Corn Pasta With 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 Corn ears; shucked, kernels
- removed (2 cups kernels)
1/2 ts Ground black pepper; more
- for serving
3 tb Unsalted butter
1/2 c Parmesan cheese; grated,
- more to taste
1/3 c Basil or mint; torn,
- 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 ts salt
and 1/4 ts 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, red pepper flakes, 1/4 ts salt, and 1/4 ts 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.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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