Lemon-Pepper Corn Pasta
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
54
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
230 g
Pasta (pappardelle)2 tbsps
Unsalted Butter2 cloves
Garlic (thinly sliced)1.5 cups
Milk (2-percent)1 cup
Grated ParmesanDirections:
1
Bring a large pot of water to a boil
2
Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water
3
Toss the pasta with a splash of oil and set aside
4
Meanwhile, remove the kernels from the corn with a sharp knife
5
Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside
6
Discard the cobs
7
Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric
8
Cook, stirring, until the vegetables are tender, about 6 minutes
9
Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper
10
Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes
11
Add the cooked pasta, lemon zest and 1/4 teaspoon salt
12
Gently toss the pasta in the sauce (thin out with reserved pasta water if desired)
13
Divide among four bowls
14
Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper
15
Serve with lemon wedges