Creamy Corn Pasta with Mint
 
 
Makes 4 servings
Ingredients
  • 12 ounces fusilli or other short pasta
  • 1 tablespoon olive oil, plus more for finish
  • 8 green onions, thinly sliced and separated into light and dark parts
  • 2 ears corn, kernels removed from cob, divided
  • ½ teaspoon sea salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 3 tablespoons unsalted butter
  • ⅓ cup finely grated Parmesan cheese, plus more for serving
  • ⅓ cup torn fresh mint
  • ¼ teaspoon dried chili flakes
  • 2 tablespoons freshly squeezed lemon juice
Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid, and transfer to a large bowl.
  2. In the same pot used to cook the pasta, heat olive oil over medium heat. Add light parts of green onions and cook, stirring occasionally, until softened, about 3 minutes. Add three-quarters of the corn kernels and ¼ cup water and cook, stirring occasionally, until softened, about 3 minutes. Add ¼ teaspoon salt and ¼ teaspoon pepper and stir to combine. Transfer mixture to a food processor and purée until smooth.
  3. In the same pot, melt butter over high heat. Add remaining corn kernels and cook, stirring occasionally, until they start to brown, about 2 minutes. Add puréed corn mixture and cook for 30 seconds.
  4. Remove from heat and add cooked pasta, ¼ cup reserved cooking liquid, half of the dark parts of green onions, Parmesan cheese, mint, chili flakes, lemon juice, and remaining ¼ teaspoon salt and ¼ teaspoon pepper; stir to combine. If necessary, add more reserved cooking liquid to loosen the sauce.
  5. Drizzle with olive oil and top with remaining dark parts of green onions and additional Parmesan cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-corn-pasta-with-mint/