Ingredients
340 g dry shell or orecchiette pasta
60 g salted butter, divided
2 large cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
340 g fresh, frozen, or canned corn kernels, divided
50 g grated Parmesan cheese, plus extra for garnish
1/4 tsp crushed red pepper (optional)
10 g torn fresh basil or mint, plus extra for garnish
15 ml lemon juice
Directions
Step 1
Prepare all the ingredients.
Step 2
Fill a large pot with lightly salted water and bring it to a boil. Add the shell pasta and cook for 1 minute less than the package instructions (about 8 minutes). Drain the pasta and reserve 350 ml of the pasta cooking water.
Step 3
In an extra-large skillet over medium heat, melt 15 g of butter. Add the minced garlic, salt, and black pepper. Cook for about 1 minute until fragrant.
Step 4
Add 120 ml of the reserved pasta water and 410 g of corn. Bring to a boil, then reduce the heat and simmer covered until the corn is heated through and very tender (2 minutes for canned corn, 3 minutes for frozen corn, and 6 minutes for fresh corn). Let it cool for 15 minutes.
Step 5
Transfer the cooled corn mixture to a blender and blend until very smooth (about 2 minutes). Add more pasta water if needed to blend.
Step 6
Melt the remaining 45 g of butter in the extra-large skillet. Add the remaining 85 g of corn and cook over medium heat until tender and heated through (about 1 minute).
Step 7
Add the corn puree and cook it uncovered over medium heat until heated through (about 2 minutes).
Step 8
Add the cooked pasta and 120 ml of the reserved pasta water. Stir in the Parmesan cheese and crushed red pepper (if using). Cook for 2 minutes, stirring constantly, and add more pasta water as needed to reach the desired consistency.
Step 9
Stir in the basil and lemon juice.
Step 10
Serve with extra basil and Parmesan cheese.