Creamy Corn Pasta

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
40ml Milk
1 Egg Yolk
4 Garlic Cloves
50g Butter
1 Lemon (finely grate the Zest)
1 Tbsp Oregano
Salt and Pepper
Fresh Basil
Method
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!

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