Creamy Corn & Basil Pasta
Creamy Corn & Basil Pasta. The holiday weekend calls for a summer pasta because after all MDW is the start of summer in my book, you know?! So tonight we’re having a corn and basil pasta...two of our favorite summer ingredients. It’s a little creamy, a little sweet from the corn, a little spicy from the red pepper flakes. And even though it doesn’t feel like it, it’s still Sunday so pasta is still necessary. A true Sunday funday today, so we’re breaking out the pasta and cocktails instead of pasta and wine ;)) cheers !!
Isn’t it just the best feeling when Sunday isn’t scary?! A true Sunday funday. Holiday weekends are the best kind of Sunday fundays. But even though there aren’t any scaries to cure, pasta is still a must. I mean after all Sunday was made for pasta, you know?!
Since it’s the holiday weekend and we are at the beach, we’re having a super summery pasta dish tonight. Corn and basil are ingredients that have warm weather and summer written all over them. Although the weather has been quite bad this weekend (honestly maybe one of the worst MDW’s weather wise that we have had in years), we still wanted to do a fun warm weather pasta to lighten the mood.
Even though the weather hasn’t been perfect, I have still really enjoyed both MDW and my birthday. I feel super grateful to have amazing family, amazing friends, and this amazing beach house to make this weekend extra special. So cheers to making the most of the weekend no matter the weather !
Ingredients
2 tablespoons olive oil
1 bunch scallions; sliced separating the white and green
4 ears corn; kernels removed
salt and pepper
4 tablespoons butter
1/2 cup fresh basil
red pepper flakes
1 pound pasta
Directions
In a large skillet, heat the olive oil. Add the scallion whites and sauté for about 3 minutes. Add 1/2 cup of water and all but a 1/2 cup of corn. Simmer for another 3 - 5 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth.
In the same skillet melt the butter. Add the remaining corn and cook until tender for 1 - 2 minutes. Add the pureed corn and cook until heated through. Add salt and pepper if needed.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to skillet, adding cooking water as needed. Cook for about 1 minute. Stir in the scallion greens, basil, and red pepper flakes.
