Ingredients
Scale
12 ounces fussili or cavatappi pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kernels from 4 ears fresh corn, about 3 cups
2 small shallots, diced
2 garlic cloves, minced
1 teaspoon sea salt, ½ teaspoon black pepper
Juice of half a lemon
Zest of 1 lemon
½ cup grated parmesan cheese
1 cup fresh basil leaves
¼ cup fresh mint leaves
Red pepper flakes, for serving
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta cooking water before draining.
- Heat the olive oil in a large, deep skillet over medium heat. Add the corn kernels, shallots, garlic, salt, and pepper and cook for 8-10 minutes, or until the shallot has softened and the corn is tender and bright yellow. Turn off the heat.
- Transfer half the corn mixture to a blender and add ½ cup of the reserved pasta water and the lemon juice. Puree until smooth.
- Add the cooked pasta to the pan with the veggies and heat over low heat. Add the corn puree and stir to coat the pasta, then add the cheese and another ¼ cup pasta water and stir until the cheese melts into the sauce. Add more pasta water as needed to loosen the sauce.
- Season to taste and fold in half the basil. Garnish with the remaining basil, mint and a sprinkle with red pepper flakes.
- Cuisine: Italian
