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Summer Corn Pasta

Summer Corn Pasta

Delicious summer pasta when corn is in season. Adapted from NYT Creamy Corn Pasta With Basil.

  • 4 servings
  • 10 minutes
  • 30 minutes

Ingredients

  • 12 ounces dry orecchiette or farfalle
  • 1 tablespoon olive oil
  • 1 bunch green onions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
  • 2 large ears corn, shucked and kernels removed (2 cups kernels)
  • 1/2 tsp black pepper
  • 3 tbsp butter
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup torn basil or mint
  • 1/4 teaspoon red pepper flakes, or to taste
  • Fresh lemon juice

Directions

  1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente. Drain, reserving 1/2 cup of pasta water.
  2. Meanwhile, heat oil in large sauté pan over medium heat; add green onion whites and a pinch of salt until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
  3. Heat the same skillet over high heat. Add butter. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes; allow butter to brown. Add the corn purée and cook for 30 seconds to heat and combine the flavors.
  4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, stir in 1/4 cup of green onion greens, Parmesan, herbs, red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle (liberally) with fresh lemon juice to taste.
  5. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.