Cooking Instructions
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Step 1
Bring a large pot of salted water to boil.
Step 2
In a large skillet, heat the Yellow Onion (1). Saute the Olive Oil (2 tablespoon) and Corn Kernels (3 cup) over medium-high heat, stirring occasionally, until beginning to caramelize, about 5 minutes.
Step 3
Add the Garlic (1 clove), Sea Salt (1/2 teaspoon), and Cayenne Pepper (1/4 teaspoon). Cook for one minute more, until very fragrant. Remove from the heat.
Step 4
In a small food processor, puree half of the corn mixture with the Ricotta Cheese (1/2 cup) and 1 Tbsp of Lemon (1). Taste for seasoning and add more salt as necessary. Transfer to a mixing bowl.
Step 5
Cook theGluten-Free Fettuccine (8 ounce) according to package directions. Reserve 1/4 cup pasta water. Drain and toss immediately with the ricotta mixture, remaining corn, and Fresh Chives (1 tablespoon).
Step 6
Add some of the cooking liquid to loosen the sauce if necessary. Garnish with the remaining Fresh Chives (1 tablespoon).
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