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Best Creamy Corn Pasta Recipe

Mike Garten

Corn will get puréed with Romano cheese right into a creamy sauce to coat orecchiette. Pair it with basil for the last word summer time pasta.

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Cal/Serv:
484

Yields:

4


servings

Complete Time:

0

hours

20

minutes

6


ears recent corn, shucked

1
oz.

Romano cheese, finely grated, plus extra for serving

1/2
c.

basil, plus extra for serving

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  1. Deliver giant pot of salted water to a boil. Add corn and prepare dinner 2 minutes. Switch to chopping board.
  2. Add orecchiette to similar pot and prepare dinner per bundle instructions. Reserve 1 cup cooking water, then drain pasta.
  3. When corn is cool sufficient to deal with however whereas pasta remains to be cooking, lower off kernels (it is best to have about 3 cups). Switch 2 cups to blender together with Romano cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon salt; puree till very clean.
  4. Toss pasta with corn puree, including some reserved pasta water, 1 Tbsp at a time, if pasta appears dry. Fold in reserved corn, scallions, and basil. Serve sprinkled with extra cheese and basil and with scorching sauce if desired.

Leftover Makeover: Further grilled corn? Lower kernels off the cob and fold into your pasta so as to add a posh, smoky taste that simply tastes like summer time.

NUTRITIONAL INFORMATION (per serving): About 484 energy, 5 g fats (2 g saturated), 19 g protein, 402 mg sodium, 96 g carb, 5 g fiber

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