At our house, you can't have enough chicken or pasta recipes on hand to mix things up. My husband and I love our pasta. It's terrible to say, but unfortunately, we can eat almost one pound of pasta between us.
Two weeks ago in the New York Times food section, Melissa Clark had a recipe for Creamy Corn Pasta with Basil. It has six ingredients and could be prepared in 30 minutes. What better time to try this recipe out, than during corn season.
I must say it was a quick recipe. It didn't take long to prep the ingredients. Once the pasta was plated, I drizzled some EVOO over it and additional Parmesan cheese. It was good, but I think it could have used a bit more lemon juice to brighten it a bit. On my husband's second helping, he added more black pepper. I should have tried the corn before pureeing it to see how it tasted.
He said he would eat it again. It's worth a try if you want a quick seasonal pasta dish. Some readers comments on line said they were going to add their dishes bacon, grape tomatoes and shrimp and garlic. Play around with the extra ingredients and see what you come up with.
Creamy Corn Pasta with Basil
The New York Times
From the column “A Good Appetite” July 15, 2016
To Get the Most Out Of Corn Season, Reach For Your Blender
YIELD: 3 to 4 servings
TIME: 30 minutes
Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
½ teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
½ cup grated Parmesan cheese, more to taste
⅓ cup torn basil or mint, more for garnish
¼ teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.