Description
You’ll never guess this creamy pasta actually has no cream! The juice from the white corn makes for a surprisingly creamy but light pasta sauce. A healthy alternative to richer pastas, but just as satisfying with more depth and nuance!
Ingredients
- 8 ears White Corn
- ¾ pounds Tagliatelle
- 4 Tablespoons Butter
- 1 Shallot, Finely Chopped
- 1 teaspoon Finely Chopped Sage Leaves
- ½ Lemon, Juiced
- ½ cups Parmigiano-Reggiano
- 1 teaspoon Lemon Zest (optional Garnish)
Preparation
Bring a large pot of salted water to a boil. While waiting for the water to boil, cut the corn off the cobs. Reserve 1/2 cup of corn and juice the remaining corn. (I don’t have a juicer, so I put the corn in a food processor and then strain the mixture into a sauce pan.) Blanche the reserved 1/2 cup of corn, remove when tender and transfer to ice bath. When cooled, drain and dry the corn. Use boiling water to cook pasta according to package instructions.
In a separate saucepan, heat butter over low-medium heat. Add finely chopped shallot and let sweat. Add chopped sage leaves and remove from heat.
On medium heat, whisk corn juice until thickened. Turn heat to simmer-low and combine with butter, shallots, and sage. Add cooked pasta into the sauce and toss with reserved 1/2 cup corn, lemon juice and Parmigiano-Reggiano. Finish with salt and pepper. Garnish with lemon zest.
