Creamy fresh corn pasta
8 oz, casarecce or other short pasta shape
3 ear(s), large, ears
½ cup(s), thinly sliced
2 tsp(s), leaves
Grated Parmesan cheese
- Bring a large saucepan of water to a boil. Add the pasta and cook until al dente, about 10 minutes. Scoop out and reserve 1 cup of the pasta water, then drain the pasta.
- Cut the kernels off the ears of corn to yield about 3 ½ cups. Set 1 cup of the kernels aside. Place the remaining kernels in a food processor. Using the dull side of a large knife (opposite the cutting edge), scrape firmly down each corn cob to “milk” the cob, removing the remaining pulp from each ear. Add the corn pulp to the food processor. Process on high until the corn is pureed, about 1 minute, stopping to scrape down the sides of the bowl as needed.
- Heat the oil in a large skillet over medium-high heat. Add the whole corn kernels, scallions, and thyme to the pan; sauté 2 minutes. Add the pureed corn, salt, and pepper; cook 1 minute, stirring constantly. Stir in the cooked pasta and ½ cup reserved pasta water; cook until creamy and thick, about 1 minute. Stir in additional pasta water as needed for desired consistency. Stir in cheese.
- Serving size: about 1 cup