MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Corn Pasta w/Basil
Categories: Pasta, Vegetabes, Herbs, Cheese, Chilies
Yield: 4 servings

Fine sea salt
12 oz Dry orecchiette or farfalle
1 tb Olive oil; more for
- drizzling
1 bn Scallions; trimmed, thin
- sliced, whites & greens
- separate)
2 lg Ears corn; shucked, kernels
- removed (2 cups kernels)
1/2 ts Ground black pepper; more
- for serving
3 tb Unsalted butter
1/2 c Grated Parmesan cheese; more
- to taste
1/3 c Torn basil or mint; more for
- garnish
1/4 ts Red pepper flakes; or to
- taste
Fresh lemon juice

Bring a large pot of well-salted water to a boil. Cook
pasta until 1 minute shy of al dente, according to the
package directions. Drain, reserving 1/2 cup of pasta
water.

Meanwhile, heat oil in large saute pan over medium heat;
add scallion whites and a pinch of salt and cook until
soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup
corn; simmer until corn is heated through and almost
tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4
teaspoon pepper, transfer to a blender, and puree
mixture until smooth, adding a little extra water if
needed to get a thick but pourable texture.

Heat the same skillet over high heat. Add butter and let
melt. Add reserved 1/4 cup corn and cook until tender, 1
to 2 minutes. (It's O.K. if the butter browns; that
deepens the flavor.) Add the corn puree and cook for 30
seconds to heat and combine the flavors.

Reduce heat to medium. Add pasta and half the reserved
pasta cooking water, tossing to coat. Cook for 1 minute,
then add a little more of the pasta cooking water if the
mixture seems too thick. Stir in 1/4 cup of the scallion
greens, the Parmesan, the herbs, the red pepper flakes,
1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with
fresh lemon juice to taste. Transfer to warm pasta bowls
and garnish with more scallions, herbs, a drizzle of
olive oil and black pepper.

By: Melissa Clark

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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