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"This is one of my absolute favorite pastas," says Rach. She's loved corn ever since she was a little girl, and this recipe uses it two ways. She purees half of the kernels to make the sauce and adds the other half to the dish whole for texture, along with sliced leeks, cheese and lots of herbs. The result is, as Rach says, "fresh and delightful and lovely!"
For more popular pastas from Rach, check out her Spicy Shrimp and Spaghetti Aglio Olio and Creamy Saffron Ricotta Pasta.
Ingredients
- 4 large ears corn on the cob, kernels scraped from cob
- 1 cup chicken or vegetable stock
- Salt
- 2 tablespoons EVOO
- 2 tablespoons butter
- 2 leeks (white and light green tops), quartered lengthwise and sliced
- 4 cloves garlic, chopped or grated
- 1 teaspoon red pepper flakes (optional)
- ½ cup white wine
- 1 pound short-cut pasta or corn penne, for an extra-corny supper
- 1 tablespoon lemon juice
- 1 cup grated pecorino cheese or Parmigiano-Reggiano cheese
- A handful of basil or tarragon, torn
- A small handful of mint, chopped
Yield
Serves: 4 to 6
Preparation
Place a large pot of water on to boil for pasta.
Puree half the corn with stock.
Salt boiling water.
Heat olive oil, 2 turns of the pan, add the butter and melt it into oil. Add leeks, season with salt and soften 3 minutes. Add the corn kernels, garlic and red pepper and cook another 3 minutes, then add the wine and let it evaporate.
Add pasta to water and undercook 1 minute; reserve half a mug of water before draining.
Stir the puree into the leeks, add lemon juice and simmer.
Toss pasta with sauce, cheese and cooking water; adjust salt. Top with basil or tarragon and mint to serve.