Corn and Basil Pasta

I get into food ruts. I get really into using certain ingredients and then it becomes my mission to find more interesting ways to eat said ingredient. Recently, as you may have noticed, I’m really into fresh corn. It’s the ultimate summer ingredient. When you combine corn AND pasta…well that’s got winner written all over it.

This is another recipe from the NY Times Cooking pages. The flavours are pretty simple, but very tasty. It’s another recipe that picks up steam pretty quickly so I do recommend preparing your mise en place before you get started. I’m wondering if it’s because I’m getting older or just more experienced at cooking that I no longer relish that mad dash to keep up with the recipe?! You can find the full recipe HERE.

Anyway, get started by cooking your pasta in salted, boiling water. When it’s done, reserve 1/2 cup of your cooking water.

Then, in a large and deep frying pan, add your oil and the whites of about 8 green onions. It doesn’t have to be eight. I used however many came in the bunch I picked up at the grocery store. I’ll say between five to eight green onions is sufficient. Cook those babies for a couple of minutes. Then, add the kernels of two cobs of corn, save for 1/4 cup of kernels to be reserved until later. Add 1/4 cup of water and keep that corn cooking until tender. It took about five minutes to get that vibrant yellow colour. After that, remove from the heat and pulse the mixture in the blender until you can pour it. I needed to add about 3/4 cup more water in order to have a better mix.

Moving back to your large, deep frying pan, add your butter and let it melt. Add your reserved 1/4 cup of corn and let cook for a couple minutes. Then, add your pureed corn mixture and keep it cooking.

After that, drop your heat down to medium and add your cooked pasta to the corn mix, along with your 1/2 cup of cooking water. Keep it stirring. Add chopped basil, salt, pepper, grated parmesan and chilli flakes. Add a squeeze of lemon juice and your remaining greens from your spring onions.

Garnish with some more basil and spring onions and DONE!

Hassle level – 4 out of 10. This one felt a little more involved than a lot of the recipes I’ve made recently. It’s too hot out to put too much effort into a meal. Amiright?!

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