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
Beautiful
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

Ingredients
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.


Preparation
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.