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

      Title: Creamy Corn Pasta With 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 Corn ears; shucked, kernels
           - removed (2 cups kernels)
    1/2 ts Ground black pepper; more
           - for serving
      3 tb Unsalted butter
    1/2 c  Parmesan cheese; grated,
           - more to taste
    1/3 c  Basil or mint; torn,
           - 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 ts salt
  and 1/4 ts 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, red pepper flakes, 1/4 ts salt, and 1/4 ts 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.

  Recipe by Melissa Clark

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

  Uncle Dirty Dave's Archives

MMMMM