Creamed Corn Pasta
with R i cot ta Sal ata
SERVES 4
3 ears corn, shucked
2 tbsp. olive oil
2 large shallots, chopped
3 cloves garlic, minced
Kosher salt and pepper
1 bunch scallions
1 large jalapeño chile
pepper
Olive oil cooking spray
3 tbsp. butter
Zest of 1 lemon (about
11/2 tsp.) and juice of
1/2 lemon (about 2 tbsp.)
2 tbsp. fresh thyme
1 lb. egg tagliatelle or
pappardelle
A handful each fresh flat-
leaf parsley and mint ,
chopped (1/2 cup total)
Grated ricotta salata or
Pecorino Romano, for
serving
■Bring a large pot of water to a
boil for the pasta.
■Invert a small bowl inside a
large bowl. Working with 1 ear
of corn at a time, steady the
large end of the ear on the
small bowl. Cut the kernels off
the cob into the large bowl.
■In a large skillet, heat the
olive oil over medium-high.
Add the shallots, garlic, and
two-thirds of the corn; season
with salt and pepper. Cook,
stirring often, until tender,
about 3 minutes. Transfer to a
blender. Blend until smooth.
■Heat a griddle or cast-iron
skillet over high. Coat scallions
and chile with cooking spray.
Cook on the griddle until
charred, 3 to 4 minutes. Chop.
■In the large skillet, melt the
butter over medium. Add the
remaining corn. Cook, stirring
often, until lightly browned,
about 3 minutes; season. Stir in
lemon zest and juice and the
thyme. Add corn puree. Bring
to a boil. Add scallions and
chile. Reduce heat to a simmer.
Cook and stir until sauce is
reduced, 8 to 10 minutes.
■Salt the boiling water and add
pasta. Cook until 1 minute shy
of package directions. Reserve
about 1 mug of the pasta
cooking water; drain pasta.
Add the pasta and reserved
cooking water to the sauce; toss
to combine. Season. Divide
among shallow bowls. Top with
the herbs and ricotta salata.
12 to 16 oz. egg tagliatelle
or pappardelle
2 tbsp. fresh thyme,
chopped
1/4 cup chopped fresh
chives
1/4 cup fresh tarragon,
chopped, or a handful
of basil, torn
Grated Parmigiano-
Reggiano, for serving
■Bring a large pot of water
to a boil for the pasta.
■In a small saucepan, heat
the stock and saffron over
medium-low until just hot.
Cover and keep warm.
■In a large skillet, heat the
olive oil over medium-high.
Add the pancetta; stir for
1 minute. Add the
mushrooms. Cook, stirring
often, until lightly browned,
4 to 5 minutes. Add theMilanese-Style
Tagliatelle with
Mushrooms,
Asparagus & Peas
SERVES 4
1 1/4 cups chicken stock
A fat pinch of saf fron
(about 30 threads)
2 tbsp. olive oil
4 oz. pancetta , diced
8 oz. cremini
mushrooms, thinly
sliced
4 oz. asparagus, trimmed
and bias-sliced
1 cup fresh shelled or
frozen peas
2 large shallots, finely
chopped
2 large cloves garlic,
finely chopped
Kosher salt and pepper
1/2 cup dry white wine
2 tbsp. butterasparagus, peas, shallots,
and garlic; season with salt
and pepper. Cook until the
asparagus is tender, 3 to
4 minutes more. Add the
wine; stir until almost
evaporated. Add the saffron
stock; swirl in the butter.
Reduce heat to low.
■Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions. Reserve about
half of a mug of the pasta
cooking water; drain the
pasta. Add the pasta, reserved
cooking water, and herbs
to the mushroom sauce; toss
to combine. Season. Serve
in shallow bowls with
Parmigiano-Reggiano.