Cooking Instructions
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Step 1
Bring a large pot of well-salted water to a boil. Cook
Pasta (340 g)
until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water.
Step 2
Meanwhile, heat
Unsalted Butter (15 g)
in large sauté pan over medium heat; add
Scallions (1 bunch)
and a pinch of
Kosher Salt (to taste)
and cook until soft, for 3 minutes.
Step 3
Add 1/4 cup of reserved pasta cooking liquid—dip a measuring cup into the pot if the pasta is still boiling—and all but 1/4 cup of
Corn (2 ears)
; simmer until corn is heated through and almost tender, for 3 to 5 minutes.
Step 4
Season with
Kosher Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
, transfer to a blender (or food processor), and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
Step 5
Heat the same skillet over high heat. Add
Unsalted Butter (85 g)
and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. Add the corn purée and cook for 30 seconds to heat and combine the flavors.
Step 6
Reduce heat to medium. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for a minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the
Grated Parmesan Cheese (50 g)
,
Fresh Basil (7 g)
, the
Crushed Red Pepper Flakes (1 pinch)
, and
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 7
Sprinkle with
Lemons (to taste)
and add more salt if necessary. Transfer pasta to bowls and crack
Freshly Ground Black Pepper (to taste)
over the top.
