Creamy Sweet Corn and Basil Pasta

🧂 Ingredients

• 8 ounces campanelle pasta
• 2 ears fresh sweet corn

  about 2 cups cut from the cob
• 1 medium shallot

  minced
• 2 cloves garlic

  minced
• 3 tablespoons butter
• 1 tablespoon olive oil
• ⅓ cup parmesan cheese

  plus more for serving
• ¼ cup chiffonade basil leaves
• 1 teaspoon black pepper
• 1 cup reserved pasta water
• salt to taste

Instructions

• 1 Shuck the sweet corn and use a sharp knife to remove the kernels from the cob.
  Use the back of a knife to scrape along the cob to extract the milky corn juice
  into the bowl.
• 2 In a large pot, bring 8 cups of water to a rolling boil and add two teaspoons of
  kosher salt. Boil pasta according to package directions, cooking until one
  minute shy of al dente. Reserve a cup of pasta water and drain.
• 3 While the pasta is cooking, mince the garlic and shallot and chiffonade the
  basil leaves.
• 4 In a large sauté pan, heat butter and olive oil over medium heat. Add minced
  shallots and sauté for about two minutes until translucent. Add in the garlic
  and cook for another minute until fragrant. Add in the sweet corn kernels and
  their juices and cook for another minute. Taste corn mixture and add a pinch of
  salt.
• 5 Pour in about half of the pasta water, add hot cooked pasta and black pepper and
  toss to combine. Stir in parmesan cheese and add more pasta water until a creamy
  sauce forms and coats the pasta. Stir in fresh basil. Serve topped with extra
  parmesan cheese and fresh cracked black pepper.

Nutrition Info