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
Olive Oil (2 Tbsp)
. Saute the
Corn Kernels (3 cups)
and
Yellow Onion (1)
over medium-high heat, stirring occasionally, until beginning to caramelize, about 5 minutes.
Step 3
Add the
Garlic (1 clove)
,
Sea Salt (1/2 tsp)
, and
Cayenne Pepper (1/4 tsp)
. 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 the
Gluten-Free Fettuccine (8 oz)
according to package directions. Reserve 1/4 cup pasta water. Drain and toss immediately with the ricotta mixture, remaining corn, and
Fresh Chives (1 Tbsp)
.
Step 6
Add some of the cooking liquid to loosen the sauce if necessary. Garnish with the remaining
Fresh Chives (1 Tbsp)
.
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