I
really had my doubts when I first saw this recipe on one of the cooking
shows. Corn and pasta? Well I have a friend that is a huge fan of
corn. When we go out to eat and they ask
what two vegetables he wants with his meal, he orders corn and corn. And if you ask him what his other favorite
meal is, he will tell you Pasta. Any kind of pasta. So you see why this recipe sounded
perfect. And it was perfect. A light summery meal that was sweet and crisp
and we loved it. Put this one high on your delicious easy to
make list!
Rigatoni Pasta with Corn
1 teaspoon salt, plus more for the pasta water
6 ears corn (or
use 20 ounces of frozen sweet corn)
1/2 cup heavy
cream
2 tablespoons salted
butter, cut into pieces
Pinch red pepper
flakes (optional)
1 pound mezzi
rigatoni or other short tube pasta
3/4 cup grated
Parmesan cheese
1/4 cup fresh chives,
chopped
1/4 cup fresh
parsley, chopped
Bring a large pot of salted water to a boil. Add in your pasta and follow directions. Pasta should be cooked until tender. If using fresh corn on the cob, slice the kernels off the cobs and put them in a large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid. Pour corn in a medium skillet. If using frozen corn, pour directly in skillet. Turn heat to medium.
Add the heavy cream, butter, red pepper flakes and the salt to the corn kernels. Stir occasionally until the butter is melted and the corn is al dente, 10 to 12 minutes. The cream should start to thicken slightly at this point.
Drain
your pasta, reserving ½ cup of the liquid. Add
your pasta to the skillet of corn and continue to heat over medium heat until
heated through. If sauce gets too thick
add in some of your reserved pasta water and stir.
Sprinkle the chives, Parmesan and parsley over the hot pasta and serve.
Enjoy!
Photography is the property of and copyrighted to Welcome Home.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.