creamy corn pasta

Ingredients:

8 ounces dry orecchiette or farfalle pasta

1 tablespoon good olive oil, plus more for drizzling

1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)

3 large ears corn, shucked and kernels removed (2+ cups kernels)

½ teaspoon ground black pepper, more for serving

3 tablespoons unsalted butter

½ cup grated Parmesan cheese, more to taste

⅓ cup torn basil, more for garnish

¼ teaspoon red pepper flakes, or to taste

1 tablespoon fresh lemon juice

Directions:

Set aside ½ cup of the corn kernels.

Heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, about 3 minutes.

Add 1/4 cup water and the non-reserved corn; simmer until the 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, or to a high-sided cup and with a hand blender purée the mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

In the same skillet over medium-high heat, add butter and it let melt. Add the reserved 1/2 cup corn and cook until tender and the butter turns light brown, about 1 to 2 minutes. Add the corn purée and cook for 30 seconds to let the flavors combine. (The sauce can be made to this point earlier in the day. Cool completely, cover, and refrigerate.)

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

Meanwhile in large skillet over medium heat re-warm the corn sauce. Add the drained pasta and half of 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 basil, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with a teaspoon of fresh lemon juice, add more to taste.

Transfer to warm pasta bowls and garnish with more scallions, basil, a drizzle of olive oil and a grind of black pepper.

Serves 3