Silky Creamy Corn Pasta

Ingredients

• 1 lb pasta (such as fettuccine or linguine)
• 4 ears fresh corn, kernels removed (about 3 cups)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 tbsp unsalted butter
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper to taste
• Red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

3. Add corn kernels to the skillet and cook for 3-4 minutes until tender.

4. Transfer half of the corn mixture to a blender. Add 1/4 cup of the reserved pasta water and blend until smooth.

5. Return the blended corn to the skillet with the remaining corn. Add heavy cream and bring to a simmer.

6. Add the cooked pasta to the skillet, along with the butter and Parmesan cheese. Toss everything together, adding more pasta water as needed to create a silky sauce.

7. Stir in torn basil leaves and season with salt and black pepper to taste.

8. Serve hot, garnished with additional Parmesan cheese, basil, and a sprinkle of red pepper flakes if desired.

Twirl your fork into this luscious creamy corn pasta and let the sweet essence of summer dance on your palate – a comforting dish that marries the sunny brightness of fresh corn with the indulgent richness of cream and cheese, creating a pasta experience that’s both familiar and excitingly new!