Creamy Corn Pasta
Creamy Corn Pasta
Denise Walburg
Pasta
For a spicy kick, substitute Chipotle or Peperoncino Garlic Crush olive oil.
Ingredients
- 5 ears of corn (for 3 cups of kernels)
- 16 oz short pasta (campanelle or orecchiette or small farfalle!)
- 3 tablespoons Fustini's Garlic olive oil (divided)
- 1 bunch of scallions, white and light green separated from dark green, thinly sliced
- 3 garlic cloves, finely chopped
- 1 cup half-half
- ½ teaspoon crushed red pepper flakes
- 1+ Tablespoon Fustini's Parmesan Spice blend
- 1 cup vegetable stock
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- Freshly ground black pepper
- ½ cup finely grated parmesan, plus more for serving
- ½ cup torn fresh basil
Directions
- Using a sharp knife, cut kernels off corn cobs.
- In a large pot of boiling, salted water, cook pasta, stirring occasionally until just al dente, about 2 minutes before package directions. Reserve 1 cup of pasta water and drain pasta.
- Meanwhile, in a large skillet over medium heat, heat 1 tablespoon of olive oil. Add white and light green scallion slices, garlic, and cook, stirring until softened 3-4 minutes. Add 2 cups of corn kernels, milk, and some reserved pasta water, stirring until warmed through and tender, 5-6 minutes. Transfer to a blender, season with salt. Puree, adding more pasta water as needed until smooth.
- In same skillet, over medium-high heat, add remaining olive oil. Add remaining corn kernels, red pepper flakes, remaining dark scallions, spice blend, vegetable stock. Reduce heat to medium-low. Add pureed corn, pasta and 1/3 cup pasta water, balsamic and ground pepper; toss to combine. Stir in parmesan until melted.
- Garnish with more parmesan and fresh basil.
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