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Ingredients
Method
- 350g farfalle pasta
- 4 corn cobs, kernels removed with a knife
- 30g butter
- 1 crushed garlic clove
- 6 spring onions, whites and greens chopped and separated
- 1 tsp smoked paprika
- ½ tsp sea salt
- 100g grated parmesan cheese
- 2 tbsp olive oil
- 200g cherry tomatoes
- 20g chopped basil leaves
- 1 lemon, zested and cut into wedges
- Cook the pasta in boiling salted water until al dente, then drain and reserve all the cooking water. Meanwhile, add the butter to a frying pan and cook the garlic and spring onion whites for 2 mins. Stir in the paprika, ¼ tsp of salt and some pepper, and cook for a minute more. Add most of the corn kernels and 120ml pasta water, then simmer for 5 mins or until tender.
- Stir 70g of parmesan into the corn mix, then transfer everything to a blender and whizz until smooth. Clean the pan and add the oil, then toss in the remaining corn, the greens of the spring onions, the tomatoes, the remaining salt and some more pepper. Fry for 5 mins - you want it just starting to char.
- Stir the corn puree and pasta into the pan, then mix in the chopped basil and lemon zest. Serve with more cheese and basil on top, along with some more cracked black pepper - delicious!
20 mins
4 serving
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