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    Thursday, August 31, 2017

    Creamy Corn with Pasta - You Want Heathly and Tasty - Youve got it

    Always looking for Delicious Food for the Kids
    Browsing through my emails I found this recipe in The NY Times Cooking
    Kids love Corn
    They love Pasta
    What could be better...but Creamy Corn Pasta?

    Lots of fresh herbs for that extra boost of flavour
    As Corn is not fresh here at this time of the year, I used Frozen Corn Kernels
    It worked perfectly
    Make the Corn Puree earlier in the day and just reheat when you are ready to go

    2 tablespoon olive oil, plus more for drizzling  
    1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
    2 Cups Corn Kernels either Frozen, or Fresh shucked off Cobs 
    Sea salt
    ½ teaspoon ground black pepper, more for serving
     3 tablespoons unsalted butter
     ½ cup grated Parmesan cheese, more to taste
     ⅓ cup torn basil or mint, more for garnish
     ¼ teaspoon red pepper flakes, or to taste
     Fresh lemon juice, as needed
    700gms dry orecchiette or farfalle
    Reserved Pasta Water 
    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 1/2 cup of pasta water.

    Heat oil in large sauté pan over medium heat;
    Add scallion whites and a pinch of salt and cook until soft, 3 minutes.
    Add 1/4 cup water and all but 1/4 cup corn;
    Simmer until corn is heated through and almost tender, 3 to 5 minutes.
    Add 1/4 teaspoon salt and 1/4 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.

    Heat the same skillet over high heat.
    Add butter and let melt.
    Add reserved 1/4 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.
    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 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes,
    Sea salt and freshly ground black pepper. 
    Sprinkle with fresh lemon juice to taste. 

    Transfer to serving bowl and garnish with more scallions,
    herbs, a drizzle of olive oil and black pepper.

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