Creamy corn pasta with scallions. Wow. This pasta is by far one of the top three pastas I’ve had in my life and trust me, even though you might not think so, I eat a ton of pasta.
This summer, over Labor Day, I had the pleasure of spending some fun, quality, family time with my sister and our kids at her stunning house in the Hamptons. A getaway weekend during which she took care of me and stuffed my face with delicious food. My only culinary contribution was my spicy margarita recipe, a refreshing cocktail drink which we literally drank pitchers of in order to take off the summer heat. To be honest, I think I got her hooked.
My sister is an excellent chef, it runs in the family. This time though, she mentioned that instead of whipping up one of her classic, tasty, one-of-a-kind dishes, she was going to use a NY Times recipe which she tried and absolutely loved – creamy corn pasta with scallions! Oh and believe me, if my sister is eating pasta, it means it must be delicious.
She added a little twist and truly, I was blown away! Yummy! Though, I must admit, the recipe is not 1-2-3 straightforward and easy to make, but it is definitely worth the effort.
– 12 oz dry pasta
– 2 tbsp. olive oil
– 10 pcs. scallions, trimmed and sliced
– 3 large ears corn, kernels removed
– 1 tsp. ground black pepper
– ½ cup GALBANI grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tsp. fresh lemon juice
– 2 tsp. salt, plus more to taste
In a large pot, bring water to a boil. Add pasta and cook until almost al dente. Drain, but keep 1 cup pasta water aside. In another pot, over medium heat, pour olive oil, add scallions and sauté until soft. Stir in all remaining ingredients other than ¼ cup corn, add ¼ cup pasta water and simmer for approx. 10 minutes. Pour mixture into blender and puree until smooth. In a sauce pan, grill remaining ¼ cup corn until tender, add pureed mixture and stir well. Transfer sauce to pot with pasta and stir until fully combined. If necessary, add more pasta water and coat well. When plating creamy corn pasta, add additional parmesan and ground black pepper to taste and decorate with fresh herbs of choice.
Tip: Separate the green and white part of the scallions when chopping. You can mince the green parts and use them for topping when serving the pasta.
Now tell me, once you’ve tried this pasta, is it all I said it was? Be honest, leave me a comment bellow!