Summer Corn Pasta

Summer is here to stay with this vibrant corn pasta!

Prep Time: 10ish min

Cook Time: 25ish min

Yield: 6-8ish servings

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Ingredients

1 lb pasta (I used pappardelle)
1 medium shallot, sliced thin
2 cloves garlic, minced
1 small jalapeño, minced
4 cups corn (I use frozen)
1 cup veggie broth
1 cup milk (I used oat, but regular milk works too!)
1/2 cup grated parmesan + more for serving
4 tbsp butter
1 tbsp fresh thyme
1/2 tsp paprika
1/2 tsp pepper
salt to taste
1/2 lemon (juice + zest)
handful of basil, roughly chopped

Instructions

1. Melt 2 tbsp of butter in a large pan over medium heat. Once it’s melted, add shallot, garlic, and jalapeño. Cook until soft.

2. Add 3 cups of corn, thyme, paprika, and pepper. Cook until corn is warmed through and catches a bit of color.

3. Transfer corn into a blender. Add veggie broth and blend until smooth.

4. Return to pan and add the remaining 2 tbsp of butter, milk, parmesan, lemon juice and zest, and the remaining 1 cup of corn. Mix, turn down heat to low, and simmer for 10 minutes, stirring occasionally.

5. While the sauce simmers, cook pasta according to package instructions. Reserve at least 1 cup of pasta water.

6. Add basil, cooked pasta, and 1/2 cup of the reserved pasta water. Taste and adjust salt if needed. If the sauce is too thick, add the other 1/2 of reserved pasta water.

7. Serve! Plate it up and top it with a generous amount of parm and extra basil.