Creamy Corn Pasta

01Method

1. 1

   Measure and prepare all ingredients before starting.

2. 2

   Bring a large pot of lightly salted water to a full boil. Add the pasta and cook, stirring occasionally, about 1 minute less than the package directions (roughly 8 minutes). Drain and set aside at least 1½ cups of the starchy cooking water.

3. 3

   In an extra-large skillet over medium heat, melt a portion of the butter. Add the garlic, salt, and black pepper and stir until fragrant, about 1 minute.

4. 4

   Pour in a portion of the reserved pasta water along with most of the corn. Bring to a boil, then cover, reduce the heat, and simmer until the corn is completely tender — about 2 minutes for canned, 3 minutes for frozen, or 6 minutes for fresh. Remove from heat and allow to cool for 15 minutes.

5. 5

   Transfer the cooled corn mixture to a blender and process until completely smooth, about 2 minutes, adding small amounts of pasta water as needed to facilitate blending.

6. 6

   In the same skillet, melt the remaining butter over medium heat. Add the reserved portion of corn and cook until heated through and tender, about 1 minute.

7. 7

   Pour in the corn purée and cook uncovered over medium heat, stirring, until warmed through, about 2 minutes.

8. 8

   Add the cooked pasta along with another portion of the pasta water. Stir in the Parmesan and the crushed red pepper if using. Cook for 2 minutes, stirring constantly, and add more pasta water as needed to achieve a creamy consistency.

9. 9

   Fold in the basil and lemon juice.

10. 10

    Plate and finish with additional basil leaves and a scattering of Parmesan.