Summer Corn Pasta Recipe

Summer corn pasta sounds refreshing and healthy. The color of this dish looks colorful and delicious. Laura in the Kitchen’s tutorial on YouTube shows step-by-step on how to make this simple summer corn pasta. I normally do not crave pasta, because it’s a little on the heavy side for me. However, this recipe is made up of fresh and wholesome ingredients that I would feel good eating after. I love how Laura blended corn and the starchy water from the pasta to make a creamy liquid to add to the mix. I would add the fresh baby tomatoes that I have growing in my back yard to add more color to this dish. Overall, this summer corn pasta recipe is perfect for a nice summer day.

Ingredients:

• 1 lb of short cut pasta such as Orecchiette
• 4 Ears of Corn, kernels cut off the cob
• 2 Shallots, thinly sliced
• 4 oz of Pancetta, cubed
• 1 Tbsp of Olive Oil
• Salt and Lots of Freshly Ground Black Pepper
• 1/2 cup of Freshly Grated Parmiggiano (or a mix of Pecorino and Parmiggiano if possible)
• Fresh basil

Directions:

First, put some olive oil in a large skillet and render the excess fat from the pancetta. In the meantime, cut your corn by putting a small bowl upside down in a bigger bowl. Then, take an ear of corn and run your knife down to take the corn kernels off the cob. This helps keep the corn kernels in the bowl.

Next, add the shallots to the rendered drippings, saute a few minutes, then add the corn kernels along with a pinch of salt, saute for about 10 minutes on medium-low, meanwhile, add the pasta to the salted boiling water. Take 2/3 of the corn mixture and blend until it’s nice and smooth.

I love every ingredient that was added in this recipe, but I’ve never had pancetta. I think this is an amazing recipe to serve at a family lunch outside on the patio.