Corn and Basil Pasta

Serves 1
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Directions

  1. 1Bring a pot of water to a boil.
  2. 2Bring a pot of water to a boil.
  3. 3Bring a pot of water to a boil.
  4. 4Cut the corn off the cob. Lay it flat on the board and cut it off at a 45-degree angle.
  5. 5Cut the corn off the cob. Lay it flat on the board and cut it off at a 45-degree angle.
  6. 6Cut the corn off the cob. Lay it flat on the board and cut it off at a 45-degree angle.
  7. 7Put the corn into a bowl.
  8. 8Put the corn into a bowl.
  9. 9Put the corn into a bowl.
  10. 10Pick off some big basil leaves, stack them, roll them into a cigar shape, and slice them very thinly. Repeat this process in small batches.
  11. 11Pick off some big basil leaves, stack them, roll them into a cigar shape, and slice them very thinly. Repeat this process in small batches.
  12. 12Pick off some big basil leaves, stack them, roll them into a cigar shape, and slice them very thinly. Repeat this process in small batches.
  13. 13Salt the boiling pasta water.
  14. 14Salt the boiling pasta water.
  15. 15Salt the boiling pasta water.
  16. 16Add the pennetine pasta to the pot.
  17. 17Add the pennetine pasta to the pot.
  18. 18Add the pennetine pasta to the pot.
  19. 19Once the pasta has about a minute left, reserve a cup of pasta water.
  20. 20Once the pasta has about a minute left, reserve a cup of pasta water.
  21. 21Once the pasta has about a minute left, reserve a cup of pasta water.
  22. 22Drain the pasta.
  23. 23Drain the pasta.
  24. 24Drain the pasta.
  25. 25Turn the heat to low on the pot, add in the salted butter, and let it melt until foamy.
  26. 26Turn the heat to low on the pot, add in the salted butter, and let it melt until foamy.
  27. 27Turn the heat to low on the pot, add in the salted butter, and let it melt until foamy.
  28. 28Add in the corn and sauté for 3 to 5 minutes.
  29. 29Add in the corn and sauté for 3 to 5 minutes.
  30. 30Add in the corn and sauté for 3 to 5 minutes.
  31. 31Season the corn with salt and pepper.
  32. 32Season the corn with salt and pepper.
  33. 33Season the corn with salt and pepper.
  34. 34Add a little bit of the reserved pasta water to make it creamy.
  35. 35Add a little bit of the reserved pasta water to make it creamy.
  36. 36Add a little bit of the reserved pasta water to make it creamy.
  37. 37Add in all the basil.
  38. 38Add in all the basil.
  39. 39Add in all the basil.

Ingredients

  • 1 pound pennetine pasta
  • 1 pound pennetine pasta
  • 1 pound pennetine pasta
  • 4 corn on the cob
  • 4 corn on the cob
  • 4 corn on the cob
  • 1 bunch basil
  • 1 bunch basil
  • 1 bunch basil
  • salt
  • salt
  • salt
  • 1 stick salted butter
  • 1 stick salted butter
  • 1 stick salted butter
  • pepper
  • pepper
  • pepper

Equipment

potknifecutting boardbowlbowl scraperjarmugcolanderwooden spoon

Tips

  • Always salt pasta water more than you think you have to.
  • Don't use too many basil leaves at a time when slicing them.
  • You can add zucchini, tomatoes or parmesan cheese to this recipe.