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Creamy Corn Pasta with Basil
Ingredients
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12 oz. dried pasta, regular or ancient grains or gluten free - cavatappi or farfelle shapes work well
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1 tablespoon olive oil
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1 bunch of scallions(about 8), trimmed and thinly sliced(keep the whites and greens separate)
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2 large ears of corn, shucked and kernels removed(2 cups kernels)
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1 jalapeno pepper, diced
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salt and pepper to taste
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2 tablespoons unsalted buter
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1/2 cup parmesan cheese, grated
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1 tablespoon lemon juice
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1/3 cup fresh basil, torn
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1/4 teaspoon red pepper flakes
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zest from 1 large lemon
Preparation
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Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to package directions. Remove 1/2 cup of the pasta water and drain pasta.
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Meanwhile, heat oil in large saute pan over medium heat and add scallion whites, jalapeno and a pinch of salt and cook until soft, about 3 minutes. Add 1/4 cup of filtered water and all but 1/4 cup of corn; simmer until corn is heated through and almost tender, about 3 to 5 minutes. Add 1/4 teaspoon salt and pepper, transfer to food processor and puree mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
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Heat the same saute pan over med. high heat and add butter and let melt. Add the reserved 1/4 cup corn and cook until tender, about 2 to 3 minutes. Add the corn puree and cook for 1 minute to heat through.
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Reduce heat to medium and add cooked pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the scallion greens, lemon zest, parmesan cheese, red pepper flakes, basil and lemon juice. Toss to combine and then taste for salt and pepper and adjust if necessary. Transfer to pasta bowls and enjoy!
