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Ingredients
- 1 lb. short noodle pasta
- 3 tbsp. olive oil
- 4-5 ears of corn, kernels removed
- 3 shallots chopped fine
- 5 cloves of garlic chopped
- 1 tsp. salt
- Freshly ground pepper
- Juice and zest from 1 lemon
- ½ cup grated Romano or parmesan cheese
- 1 cup fresh basil leaves
- Crushed red pepper flakes for garnish
Preparation
- In a large pot filled with salted water, bring to a boil
- Add pasta and cook until al dente
- Before straining remove 2 cups of pasta water
- In large skillet heat olive oil over medium, add shallots, garlic, salt, and a few grinds of pepper
- Let shallots soften for a few minutes and add corn
- Cook until corn is tender about 5 minutes
- Remove from heat
- Take half of the corn from the pan and place in blender (or deep bowl if you have an immersion blender)
- Add ½ cup of pasta water and lemon juice
- Blend until smooth
- Add cooked pasta to skillet warm over medium heat, add blended corn mixture and lemon zest, stir until pasta is coated
- Add cheese and another ½ cup pasta water and stir until combined
- If pasta is dry, add more water to loosen it up
- Stir in half of the basil leaves, check seasonings
- Garnish with remaining leaves and crushed red pepper
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