Summer: A slower pace, longer days, farmers markets, garden fresh ingredients…and cooking.
I get incredibly inspired in the kitchen by the summer sunshine. When I think of summer, I think of fresh garden ingredients like tomatoes ripened on the vine, sweet corn, and juicy watermelon… just to name a few. All of these fresh flavors inspired me to come up with a new recipe for one of my family’s favorites, pasta. Mr. A is Italian and don’t get me wrong, I love a good tomato based red sauce over pasta, but for summer, I wanted to try something different. Lately, I’ve been really crushing on corn. Fresh corn was my inspiration for this recipe.
The beauty of this recipe is it’s versatility. You can add and delete all sorts of ingredients to fit your family’s taste and it’s still delicious. I always use fresh corn on the cob. Sometimes I saute the corn and sometimes I grill it depending on the amount of time I have on a particular day. Some days I add rotisserie chicken and some days I keep it vegetarian. The skies the limit with this recipe. I hope you and your family enjoy it as much as my family does.
Summer Corn Pasta with Basil
Fine sea salt
1 pound farfalle
1 tablespoon olive oil
2 bunches scallions (about 10-14), trimmed and sliced
4 large ears corn, shucked and kernels removed
3/4 teaspoon salt
1/2 teaspoon ground black pepper, more for serving
3 tablespoons butter
1/2 cup grated Parmesan cheese
1/3 cup roughly chopped or torn basil
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh lemon juice
1 rotisserie chicken, shredded (optional)
1 pint cherry tomatoes, halved (optional)
Pre-heat the grill on medium-high. Shuck corn on the cob and wrap ears in a single layer of aluminum foil. Grill the corn on medium-high heat for about 30 minutes, turning every 5-8 mins. Take the corn off the grill and let cool a bit before opening the foil.
In the meantime, bring a large pot of well-salted water to a boil. Cook pasta one minute shy of al dente, according to the package directions. Drain the pasta, reserving one cup of pasta water.
Next, unwrap corn from aluminum foil and cut kernels off the cob. Heat oil in a large saute pan over medium heat; add scallions (reserving about 1/4 cup for later) and a 1/4 teaspoon of salt and cook until soft, for about 3 minutes. Add 1/2 cup of water and all but 1/4 cup of corn; stir until ingredients are incorporated. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer to a blender and puree mixture until smooth. Add a little extra water if needed. The texture should be thick, but pourable.
Heat the same skillet over medium-high heat; add butter. Once butter is melted, add reserved 1/4 cup of corn. Add the corn puree and cook for about 1 minute to heat and combine the flavors.
Reduce heat to medium. Add pasta and half of the reserved pasta cooking water, tossing to coat. Cook for 1 minute. Add a little more of the pasta cooking water if the mixture seems too thick. Stir on the 1/4 cup of reserved scallions, the Parmesan cheese, the basil, the red pepper flakes, 1/4 teaspoon salt and a 1/4 teaspoon pepper. If you are adding rotisserie chicken, you can add it at this time too. Sprinkle with fresh lemon juice to taste. Transfer warm pasta to bowls and garnish with more scallions, basil, a drizzle of olive oil, black pepper and cherry tomatoes (if you’d like).
Bon Appetit, y’all!