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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creamy Corn Pasta w/Basil   
    Categories: Pasta, Vegetabes, Herbs, Cheese, Chilies   
         Yield: 4 servings   
       
              Fine sea salt   
        12 oz Dry orecchiette or farfalle   
         1 tb Olive oil; more for   
              - drizzling   
         1 bn Scallions; trimmed, thin   
              - sliced, whites & greens   
              - separate)   
         2 lg Ears corn; shucked, kernels   
              - removed (2 cups kernels)   
       1/2 ts Ground black pepper; more   
              - for serving   
         3 tb Unsalted butter   
       1/2 c  Grated Parmesan cheese; more   
              - to taste   
       1/3 c  Torn basil or mint; more for   
              - garnish   
       1/4 ts Red pepper flakes; or to   
              - taste   
              Fresh lemon juice   
       
     Bring a large pot of well-salted water to a boil. Cook   
     pasta until 1 minute shy of al dente, according to the   
     package directions. Drain, reserving 1/2 cup of pasta   
     water.   
        
     Meanwhile, heat oil in large saute pan over medium heat;   
     add scallion whites and a pinch of salt and cook until   
     soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup   
     corn; simmer until corn is heated through and almost   
     tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4   
     teaspoon pepper, transfer to a blender, and puree   
     mixture until smooth, adding a little extra water if   
     needed to get a thick but pourable texture.   
        
     Heat the same skillet over high heat. Add butter and let   
     melt. Add reserved 1/4 cup corn and cook until tender, 1   
     to 2 minutes. (It's O.K. if the butter browns; that   
     deepens the flavor.) Add the corn puree and cook for 30   
     seconds to heat and combine the flavors.   
        
     Reduce heat to medium. Add pasta and half the reserved   
     pasta cooking water, tossing to coat. Cook for 1 minute,   
     then add a little more of the pasta cooking water if the   
     mixture seems too thick. Stir in 1/4 cup of the scallion   
     greens, the Parmesan, the herbs, the red pepper flakes,   
     1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with   
     fresh lemon juice to taste. Transfer to warm pasta bowls   
     and garnish with more scallions, herbs, a drizzle of   
     olive oil and black pepper.   
        
     By: Melissa Clark   
        
     Yield: 3 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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