roasted sweet corn & shallot pasta

02 June 2011

roasted corn and basil pasta

white sweet corn arrived at my farmer's market! mr. rauth and i love sweet corn; you could call me a corn snob because i only like white sweet corn. so much so that i freeze it for use in the winter and early spring! a quick grill or few minutes in the microwave are how i cook them. mr. rauth adds butter and some seasoning; i prefer it plain - and sometimes plain, uncooked! the other night, i roasted the kernels and served with some pasta. it was delicious!

roasted white sweet corn & shallot pasta
serves 2
recipe by christi rauth at burlap and basil

ingredients
  • kernels from 1 cob of white sweet corn - about 1 cup {if you use frozen, run them under warm water until room temperature - do not microwave them}
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tsp extra virgin olive oil
  • 1 1/2 tsp lemon olive oil {i love pasolivo; if you don't have lemon olive oil, use 2 1/2 tsp regular extra virgin olive oil and the juice from half a lemon}
  • pinch salt and pepper
  • 2 tbsp chopped basil
  • parmesan reggiano
  • 1/4 pound of spaghetti {i used brown rice pasta; regular white pasta or quinoa pasta also works - i wouldn't use whole wheat because of the flavor change}

directions
  1. boil noodles according to box directions, reserving 1 tbsp of pasta water.
  2. white noodles cook, in a skillet, saute corn kernels, garlic and shallot in the olive oil. add salt and pepper to taste {pinch of salt, few twists of pepper}.
  3. saute on high 2 minutes, then reduce to medium, cover and let steam for about 5 minutes. the kernels should be warm and still have a crispness.
  4. add the drained pasta and 1 tbsp pasta water to the skillet. add half the basil and use tongs to mix together.
  5. serve pasta in pasta bowls, topped with a generous sprinkling of parmesan reggiano cheese and the remaining basil. i also put a few twists of pepper on top.
  6. serve warm.


cook's notes
  • this dish is best served and enjoyed immediately.
  • use gluten free pasta to make this a gluten free dish.
  • the only brown rice pasta i like is from trader joe's - their house brand. my preference for gluten free pasta is quinoa pasta from sprouts.

2 comments:

Kelly@Bungalow Blue said... Reply To This Comment

Your blog is amazing! I LOVE sweet corn and can't wait to try this one...definitely have to read your posts on an empty stomach! :)

LeAnna said... Reply To This Comment

Ahhhh, made this instead for supper tonight. SO good! Added a sliced chicken breast, diced mushrooms and a splash of heavy cream for my meat loving hubby. Definitely will be adding this to our monthly rotation!

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