Melissa Clarks Creamy No Cream Corn Pasta With Basil Recipes

CREAMY CORN PASTA WITH BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

MELISSA CLARK'S CREAMY (NO CREAM!) CORN PASTA WITH BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Cook Pasta (12 ounce) until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water.
• Meanwhile, heat Unsalted Butter (1 tablespoon) in large sauté pan over medium heat; add Scallion (1 bunch) and a pinch of Kosher Salt (to taste) and cook until soft, for 3 minutes.
• Add 1/4 cup of reserved pasta cooking liquid-dip a measuring cup into the pot if the pasta is still boiling-and all but 1/4 cup of Corn (2 ear); simmer until corn is heated through and almost tender, for 3 to 5 minutes.
• Season with Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste), transfer to a blender (or food processor), and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add Unsalted Butter (6 tablespoon) and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for a minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the Grated Parmesan Cheese (1/2 cup), Fresh Basil (1/3 cup), the Crushed Red Pepper Flakes (1 pinch), and Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
• Sprinkle with Lemon Juice (to taste) and add more salt if necessary. Transfer pasta to bowls and crack Freshly Ground Black Pepper (to taste) over the top.