Creamy Fresh Corn Pasta Recipe
Bright, creamy, and perfect for a summer dinner, this fresh corn pasta combines sweet corn and basil into a silky sauce without any cream.
Equipment
- Large pot
- Deep skillet
Ingredients
Ingredients
- 12 ounces shell pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 3 cups kernels from 4 ears fresh corn
- 2 shallots, chopped ⅔ cup
- 2 garlic cloves, chopped
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon fresh lemon juice
- ½ cup grated pecorino cheese
- 1 cup fresh basil leaves
- Red pepper flakes, for sprinkling
Instructions
Instructions
- Cook the pasta in salted water until al dente. Reserve 1½ cups of pasta water.
- Sauté corn, shallots, garlic, salt, and pepper in olive oil until tender.
- Blend half the corn mixture with pasta water and lemon juice until smooth.
- Combine pasta, corn mixture, and purée. Stir in pecorino and adjust sauce consistency with pasta water.
- Garnish with fresh basil, olive oil, and red pepper flakes. Serve immediately.
Notes
Shell pasta is ideal for trapping the sauce. Frozen corn can be used as an alternative. Substitute pecorino with Parmesan if desired.