what I'm making in my kitchen now
Summer is slowly coming to an end (pained me to actually type that out) so I am really trying to whip up dishes with summer fruits and veggies. One summer item I always look forward to is sweet corn!! It has so much flavor and you can pretty much add it as a side to any main dish.
This time though, I decided to incorporate it IN a main dish… a little summertime pasta!!
Now give me some fresh basil and sweet corn and I am set. Okay, it requires a little more but honestly not a lot and totally interchangeable!! I also didn’t grill the corn because I like to post recipes that are super easy and quick to throw together, but charring/grilling it would be SO good.
Sweet corn, lemon & basil pasta
Makes: about 4-5 servings | Prep Time: 10 mins | Cook Time: 20 minutes | gluten free & dairy free
4-5 ears of corn, de-husked
3-4 tbsp creamy nut cheese, I used @treelinecheese garlic herb
1/2 tsp red pepper flakes
Fresh cracked pepper, adjust as you go
Smoked sea salt, adjust as you go
1 c water reserved from pasta water
1/2 lemon juiced - add more as you go
1/2 c basil, chopped
1 tbsp minced garlic or 2 cloves, chopped
8 or 9 oz box of noodles
Boil noodles in water, follow instructions on box. While noodles boil, grill the corn if you’d like to. Once noodles are almost done, scoop out one cup of water from the pot and set aside. Drain noodles and pour back into the pot. Add all of the rest of the ingredients into the pot and stir. If it’s super creamy, slowly add in water. I’d start with adding a little less than a 1/2 c and then go from there. This is a taste as you go dish, taste really depends on the noodles and cheese you choose to use!! I always end up adding a little more lemon towards the end and even top my dish with lemon too.