SUmmer Corn Pasta

I don't always put veggies into my pasta, but when I do...it's usually fresh summer veggies like corn! I used to make this recipe with rigatoni noodles but I think the sauce pairs better with a semi-wide longer shape like fettuccini, tagliatelle or mafaldine so I adjusted things according to that lil fun fact.

Also, this is optional but I really like when the corn is charred. (I didn't have enough time to char it the day I shot these photos!)

What you need:

• 1/2 lb of pasta (I prefer mafaldine or tagliatelle)
• 2 large or 3 small ears of fresh corn on the cob
• 2 tbsp butter
• 2 minced garlic cloves (or 1/2 tsp garlic powder)
• 1/4 cup freshly chopped basil (I put half of it into the pasta and half of it on top)
• 1/4 cup heavy whipping cream
• 2 tsp lemon juice + more for topping
• 1/4 cup freshly grated parmesan cheese + more for topping
• Black pepper for topping

What to do:

1. ​Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. Use a sharp knife to slice the corn off of the cobs. Toss the corn into a non-stick skillet with the butter and cook on medium heat until the corn starts to turn golden or charred depending on what you're going for.
3. Toss the minced garlic and half of the basil into the hot skillet for a minute or two and then add the cream, lemon juice and parmesan cheese and combine with a whisk.
4. Turn down the stovetop heat to super low and let the sauce simmer until the pasta is done cooking.
5. Add the pasta to the skillet with the sauce and mix. I like to add in a couple tbsp of the starchy pasta water here too to loosen up the creamy sauce a bit.
6. Before serving, top each dish with more parm, fresh basil, black pepper and a lemon wedge or lemon zest.