CORN PASTA
1 pound angel hair or other thin pasta
2 cups cooked sweet corn kernels (fresh is best, but frozen will work in a pinch)
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1/4 cup olive oil
2 tbsp fresh lemon juice
2 crushed garlic cloves
1 tbsp lemon zest
Parmesan cheese for serving
grilled shrimp or chicken, if desired
2 cups cooked sweet corn kernels (fresh is best, but frozen will work in a pinch)
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1/4 cup olive oil
2 tbsp fresh lemon juice
2 crushed garlic cloves
1 tbsp lemon zest
Parmesan cheese for serving
grilled shrimp or chicken, if desired
In a medium saute pan, toast the corn over medium heat just until it starts to brown and is fragrant. Remove from heat and let cool.
In a large bowl, combine all the remaining ingredients except the cheese. Add the corn kernels to this mixture. Add salt and pepper to taste. Toss with hot pasta and garnish with Parmesan cheese.
No comments:
Post a Comment