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RECIPE
10 INGREDIENTS 7 STEPS 35min

Melissa Clark's Creamy (No Cream!) Corn Pasta with Basil

4.8
4 Ratings
This is a simple pasta recipe: strip two ears of corn, sauté the kernels in butter with scallions, purée the mixture into a sauce, then toss it with pasta, fresh lemon, basil, parmesan, and chili flakes. If you make one thing this weekend let it be this pasta.
Melissa Clark's Creamy (No Cream!) Corn Pasta with Basil Recipe | SideChef
This is a simple pasta recipe: strip two ears of corn, sauté the kernels in butter with scallions, purée the mixture into a sauce, then toss it with pasta, fresh lemon, basil, parmesan, and chili flakes. If you make one thing this weekend let it be this pasta.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
35min
Total Time
$1.65
Cost Per Serving

Ingredients

Servings
4
US / METRIC
to taste
12 oz
Pasta
1/2 cup
1 bunch
Scallions , trimmed, thinly sliced
about 8
2 ears
Corn , shucked
kernals removed, about 2 cups total
to taste
Freshly Ground Black Pepper
1/3 cup
or Fresh Mint
1 pinch
Crushed Red Pepper Flakes
to taste
Freshly Squeezed Lemon Juice
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Nutrition Per Serving

VIEW ALL
CALORIES
1465
FAT
36.0 g
PROTEIN
38.7 g
CARBS
252.9 g

Cooking Instructions

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Step 1
Bring a large pot of well-salted water to a boil. Cook Pasta (12 oz) 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 (1 Tbsp) 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 (1/3 cup) 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 (1/2 cup) , Fresh Basil (1/3 cup) , the Crushed Red Pepper Flakes (1 pinch) , and Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) .
Step 7
Sprinkle with Lemon Juice (to taste) and add more salt if necessary. Transfer pasta to bowls and crack Freshly Ground Black Pepper (to taste) over the top.
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Nutrition Per Serving
Calories
1465
% Daily Value*
Fat
36.0 g
46%
Saturated Fat
16.1 g
80%
Trans Fat
0.1 g
--
Cholesterol
63.4 mg
21%
Carbohydrates
252.9 g
92%
Fiber
21.7 g
78%
Sugars
4.5 g
--
Protein
38.7 g
77%
Sodium
322.4 mg
14%
Vitamin D
0.1 µg
0%
Calcium
163.8 mg
13%
Iron
10.1 mg
56%
Potassium
1007.0 mg
21%
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