Creamy Corn Pasta!
This is another classic example of me having to forage around in my fridge for some late night pasta cravings!
Lemon and Corn sounds like a strange pairing, but trust me they bring out each other’s flavours beautifully.
Ingredients (serves 4)
140g Conchiglie Pasta
1 Tub Ricotta
100g Frozen Corn
1 Egg Yolk
4 Garlic Cloves
1 Lemon (finely grate the Zest)
1 Tbsp Oregano
Salt and Pepper
1) Start cooking the pasta according to the packets instructions. Remember to add 1 Tbsp of Salt to the water.
2) Meanwhile, while the pasta shells are cooking, start on the Corn Sauce. Finely chop the garlic cloves, and fry them for 1 minute until golden brown and fragrant. Add the frozen corn and half of the butter. Cook until the corn has de-frosted.
3) Using a blender, add your Corn, Butter, Milk, Yolk, Lemon Zest, Ricotta, Oregano, Salt and Pepper. Blitz for 40 seconds. Once the pasta has cooked, drain and place into a very large serving bowl. Pour the Creamy Corn Sauce over it, and mix to combine. Serve with a grating of fresh Lemon Zest and Basil. This also teams beautifully with Tabasco for a spicy hit!