{"id":"02c9931f-ba47-4b5e-9f51-137da0b642e8","url":"https://recipestripper.com/recipes/02c9931f-ba47-4b5e-9f51-137da0b642e8","source_url":"https://cooking.nytimes.com/recipes/1018212-creamy-corn-pasta-with-basil","title":"Creamy Corn Pasta With Basil","description":"There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.","servings":3,"servings_text":"3 to 4 servings","total_time":"PT30M","ingredients":[{"text":"Fine sea salt","item":"Fine sea salt"},{"text":"12 ounces dry orecchiette or farfalle","item":"dry orecchiette or farfalle","quantity":12,"unit":"oz"},{"text":"1 tablespoon olive oil, plus more for drizzling","item":"olive oil","quantity":1,"unit":"tbsp","preparation":"plus more for drizzling"},{"text":"1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)","item":"scallions (about 8), trimmed and thinly sliced","quantity":1,"unit":"bunch","preparation":"keep the whites and greens separate"},{"text":"2 large ears corn, shucked and kernels removed (2 cups kernels)","item":"large ears corn, shucked and kernels removed","quantity":2,"preparation":"2 cups kernels"},{"text":"½ teaspoon ground black pepper, more for serving","item":"ground black pepper, more for serving","quantity":0.5,"unit":"tsp"},{"text":"3 tablespoons unsalted butter","item":"unsalted butter","quantity":3,"unit":"tbsp"},{"text":"½ cup grated Parmesan cheese, more to taste","item":"grated Parmesan cheese, more to taste","quantity":0.5,"unit":"cup"},{"text":"⅓ cup torn basil or mint, more for garnish","item":"torn basil or mint, more for garnish","quantity":0.333,"unit":"cup"},{"text":"¼ teaspoon red pepper flakes, or to taste","item":"red pepper flakes","quantity":0.25,"unit":"tsp","preparation":"or to taste"},{"text":"Fresh lemon juice, as needed","item":"Fresh lemon juice, as needed"}],"instructions":[{"number":1,"text":"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 ½ cup of pasta water."},{"number":2,"text":"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 ¼ cup water and all but ¼ cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add ¼ teaspoon salt and ¼ 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."},{"number":3,"text":"Heat the same skillet over high heat. Add butter and let melt. Add reserved ¼ 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."},{"number":4,"text":"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 ¼ cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, ¼ teaspoon salt and ¼ 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."}],"date_published":"2026-10-29T23:42:13.679807+00:00","date_modified":"2026-10-29T23:42:13.679807+00:00"}