Orecchiette with Fresh Corn Alfredo
🇺🇸 United States
Ingredients
- 12 oz dried orecchiette
- Kosher salt
- 4 large ears corn, husked
- 1 small Fresno chile, seeds removed, thinly sliced
- 3 garlic cloves, finely grated
- 1/2 cup unsalted butter, cut into small pieces
- 1 cup coarsely chopped basil, plus extra leaves for serving (optional)
- 4 oz Parmesan, finely grated (about 2 cups)
- Juice of 1 lime
Steps
- Cook orecchiette in a large pot of boiling salted water until al dente. Drain, reserving 2 cups pasta cooking liquid. Shake off excess water and return pasta to the pot, off heat.
- Cut kernels from the corn cobs into a large bowl. Scrape the cobs with the back of a knife to release juices and starch into the bowl, then discard cobs.
- Mix the corn with Fresno chile, garlic, butter, and chopped basil.
- Add the corn mixture to the pasta and toss to combine.
- Gradually add Parmesan, stirring constantly and adding reserved pasta water as needed, until a thick, glossy sauce forms.
- Stir in lime juice and season with salt to taste.
- Divide pasta among bowls and top with basil leaves if desired.
Source: www.epicurious.com