Creamed Corn Pasta

Name: Creamed Corn Pasta
Ingredients: 250 grams sepia spaghetti (or regular or whole wheat spaghetti); 2 tablespoons salted butter; 2 small spring onion bulbs, cut into thin slivers (or use 1/4 c of slivered red onion); 1/2 teaspoon salt; 1 pattypan squash, cut into small batons; 1 ear of corn, kernels cut off, cob discarded; 1/2 jalapeno, seeded and finely chopped; 1/3 cup basil leaves, cut in chiffonade; 1/3 - 1/2 cups whey (or milk + some pasta cooking water); 1/4 cup queso fresco, crumbled; pecorino for grating over

11 ingredients

4 steps

Ingredients

250 grams sepia spaghetti (or regular or whole wheat spaghetti)
2 tablespoons salted butter
2 small spring onion bulbs, cut into thin slivers (or use 1/4 c of slivered red onion)
1/2 teaspoon salt
1 pattypan squash, cut into small batons
1 ear of corn, kernels cut off, cob discarded
1/2 jalapeno, seeded and finely chopped
1/3 cup basil leaves, cut in chiffonade
1/3 - 1/2 cups whey (or milk + some pasta cooking water)
1/4 cup queso fresco, crumbled
pecorino for grating over

Directions

1

Set a 4-quart pot of well-salted water to boil. When boiling, add your spaghetti, and cook until al dente. Don't discard cooking water.
2

In the meantime, in a 10? skillet, heat the butter over medium-high heat. When melted, add the onion and salt, stir to combine, cook for a minute, and lower the heat to medium. When the onion is soft and translucent, add the squash and corn. Cook a few minutes and add the jalapeno and basil.
3

Stir in 1/3 c whey, and lower heat to medium-low. Keep stirring, letting some of the whey evaporate. Add in the cooked pasta and a bit more whey. Toss gently to combine and add the queso fresco.
4

Turn out into a serving bowl, splashing with more whey or cooking water if it seems dry. Add more basil if you'd like, and grate some pecorino over the top.