Creamy Corn Pasta
A light and creamy pasta dish with grilled summer sweet corn, grilled scallions, feta cheese and basil.
- 1 lb orecchiette, bowtie or pasta with similar shape (455 grams)
- 5-6 ears corn on the cob
- 1 small bunch scallions , roots trimmed
- ¼ cup + 2 tablespoons olive oil (90 ml)
- ⅓ cup heavy cream (80 ml)
- ½ cup grams crumbled feta cheese
- Fresh basil
- Salt and pepper , to taste
Preheat grill to medium high heat. Brush corn and scallions with 2 tablespoons of the olive oil and season with salt and pepper.
Grill corn about 2 minutes on each side, until grill marks are visible. Scallions will need just 1 minute per side. Use a sharp knife to remove corn kernels from the cob.
In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving ½ cup of the pasta water.
In the same pot, add the remaining olive oil, heavy cream and reserved pasta water. Bring to a boil and simmer for about 2 minutes until thickened.
Add the cooked pasta and corn kernels, and adjust seasonings as needed. Remove from heat and top with feta cheese and basil. Serve immediately with the grilled scallions on the side.
Calories: 504kcal, Carbohydrates: 72g, Protein: 14g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 29mg, Sodium: 161mg, Potassium: 389mg, Fiber: 4g, Sugar: 7g, Vitamin A: 407IU, Vitamin C: 5mg, Calcium: 86mg, Iron: 2mg