Orecchiette in Sweet Corn Purée with Lemon, Mint and Parmesan

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta as per packaging instructions. Drain, and reserve 1/2 cup of pasta water, then set aside.

Step 2

In a pan/skillet, heat oil over medium. Then, add scallion whites and a pinch of salt and allow to cook until soft, for about 3 minutes.

Step 3

Add water and 3/4 cup of the corn kernels, allow to simmer until corn is heated through and almost tender, for about 3 to 5 minutes.

Step 4

Add 1/4 tsp salt and 1/4 tsp black pepper, then remove from heat. Transfer to a blender and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable purée mixture.

Step 5

Heat the same pan/skillet on high, add butter and let melt. Add the remaining corn kernels and allow to cook until tender, for about 1 to 2 minutes. It is okay if the butter browns, it deepens the flavour.

Step 6

Transfer corn purée from the blender to the pan/skillet and cook for about 30 seconds to heat and combine the flavours.

Step 7

Reduce heat to medium. Add cooked pasta and 1/2 of the reserved pasta water, tossing to coat. Cook for about 1 minute, then add a little more of the pasta water if the mixture seems too thick.

Step 8

Stir in scallion greens, parmesan, mint leaves, red pepper flakes, 1/4 tsp salt and 1/4 tsp black pepper. Sprinkle with lemon juice.

Step 9

Turn off the heat and serve immediately, with more scallions, mint leaves, a drizzle of olive oil and black pepper.