bonappetit
Orecchiette With Fresh Corn Alfredo
This quick pasta combines Parmesan, sweet corn, basil, spicy fresno chile, and plenty of butter for a comforting dinner that comes together in 30 minutes.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●knife
📝 Preparation Steps
1
Cook 12 oz. dried orecchiette in a large pot of boiling generously salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Shake pasta to remove excess water and return to pot (leave off heat).
. dried orecchiette12 oz(lightly packed) coarsely chopped basil; plus leaves for serving (optional)1 cup
2
Meanwhile, working one at a time, cut kernels off 4 large ears of corn, husked, and transfer to a large bowl. Stand each cob upright in center of bowl and, using the back of a chef’s knife, scrape down sides, releasing juices and starches into bowl; discard cobs. Mix in 1 small Fresno chile, seeds removed, thinly sliced, 3 garlic cloves, finely grated, ½ cup (1 stick) unsalted butter, cut into ½" pieces, and 1 cup (lightly packed) coarsely chopped basil.
large ears of corn, husked4(lightly packed) coarsely chopped basil; plus leaves for serving (optional)1 cup
3
Add corn mixture to pasta in pot; toss to combine. Gradually add 4 oz. Parmesan, finely grated (about 2 cups), stirring constantly and adding pasta cooking liquid a little at a time as needed (you may not use all of it), until a thick, glossy sauce forms. Stir in juice of 1 lime. Taste pasta and season with salt if needed.
(lightly packed) coarsely chopped basil; plus leaves for serving (optional)1 cup. Parmesan, finely grated (about 2 cups)4 ozJuice of 1 lime
4
Divide pasta among shallow bowls and top with basil leaves if desired.
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