Fresh Corn Orecchiette
Enjoy this super easy fresh corn pasta while you can; sweet corn is still widely available and you won't regret making it.
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Servings: 2 people
Ingredients
- 2 ears sweet corn shucked
- 4 ounces pasta orecchiette or other small pasta
- 1 tablespoon butter
- 3-4 scallions chopped
- 2 tablespoons parsley chopped
- 2 tablespoons Parmigiano Reggiano grated
- salt and pepper
Instructions
- Boil water and salt in a pan (large enough to hold to ears of corn). Add the ears and cook for about 10 minutes.
- Take the ears out of the water and allow to cool
- Add the pasta to the hot 'corn water' and cook the pasta according to the directions on the packaging.
- Remove the kernels from the corn.
- Melt the butter in a skillet and add the scallions and the corn. Cook for a few minutes to soften the scallions.
- Transfer most of the scallion/corn mixture into a blender and pulse until you have a sausy substance. Add pasta water if needed to thin out the puree/sauce.
- Drain the pasta and transfer back in to the pan, add the corn puree as well as the reserved kernels.
- Mix with grated Parmesan cheese and finely chopped parsley.
- Add salt and pepper to taste and enjoy.
Nutrition
Calories: 365kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Sodium: 147mg | Fiber: 4g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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