Summer Corn Pasta

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often less expensive and retains nutrients.

Heat a little olive oil in a large skillet over medium heat.

Add diced pancetta and cook until crispy.

Shuck the corn and cut kernels off the cob into a bowl.

Chop the shallot and add it to the skillet, sautéing until softened.

Add minced garlic and sauté for about 30 seconds.

Add the corn to the skillet and cook for the same amount of time it takes to cook the pasta, about 8 minutes.

Boil salted water and cook the pasta according to package instructions.

Reserve about a cup of starchy pasta water before draining the pasta.

Blend about 2/3 of the corn mixture with some reserved pasta water until smooth.

Return the blended mixture to the pot with the cooked pasta, adding the remaining corn mixture, black pepper, and grated Parmesan cheese.

Stir everything together and cook for about a minute to combine flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens