Melissa Clark's Creamy (No Cream!) Corn Pasta with Basil
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.
Total Time
35min
4.8
5 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
to taste
Kosher Salt
•
12
oz
Pasta
•
1/2
cup
Unsalted Butter
, divided
•
1
bunch
Scallions
, trimmed, thinly sliced
•
2
ears
Corn
, shucked
•
to taste
Freshly Ground Black Pepper
•
1/2
cup
Grated Parmesan Cheese
•
1/3
cup
Fresh Basil
, torn
or Fresh Mint
•
1
pinch
Crushed Red Pepper Flakes
•
to taste
Freshly Squeezed
Lemons
Cooking Instructions
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.
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.
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.
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.
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.
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).
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.
Nutrition Per Serving
CALORIES
598
FAT
24.9 g
PROTEIN
16.9 g
CARBS
77.0 g
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