Orecchiette With Corn Jalapeño Basil Food

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ORECCHIETTE WITH CORN, BASIL, AND PINE NUTS



Orecchiette with Corn, Basil, and Pine Nuts image

Provided by Julia Turshen

Categories     Pasta     Vegetarian     Kid-Friendly     Dinner     Pine Nut     Corn     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 7

3 cups fresh corn (from about 4 ears)
4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste
1 pound orecchiette
1 teaspoon kosher salt, plus more to taste
2/3 cup torn fresh basil leaves
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted

Steps:

  • Combine corn and 4 Tbsp. butter in a large bowl.
  • Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
  • Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.

ORECCHIETTE WITH CORN, JALAPEñO, FETA AND BASIL



Orecchiette With Corn, Jalapeño, Feta and Basil image

Sweet, peak season corn is at the heart of this flavorful and simple-to-make summer pasta. The jalapeño offers a pleasant kick, and the feta cheese tossed in at the end melts slightly, giving the sauce a silky texture. It's worth seeking out orecchiette here, as it nicely catches the corn kernels, creating perfect bites. If you can't find it, fusilli or farfalle would work in its place. Serve with a bright, simple salad alongside and fresh fruit for dessert.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 pound orecchiette
4 tablespoons unsalted butter
1 jalapeño, finely chopped
5 ears corn, shucked and kernels removed (about 3 1/2 to 4 cups kernels)
Kosher salt
8 ounces crumbled feta cheese
1/2 cup torn basil leaves, plus more for serving
Flaky salt, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.
  • While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add 1/4 cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.
  • Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 27 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 17 grams, Sodium 760 milligrams, Sugar 14 grams, TransFat 0 grams

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