Description
This recipe errs on the comfort side of comfort food. It comes together in less than thirty minutes, using fresh sweet corn and a modest amount of whole milk ricotta to create a creamy sauce, with a hit of cayenne for spice and chives for brightness. It’s a simple, seasonal dinner that will stick to your ribs, and hopefully, insulate your hearts.
Ingredients
- 2 Tablespoons Olive Oil
- 3 cups Yellow Or Bicolor Corn Kernels (from 3 To 4 Cobs)
- 1 Small Yellow Onion, Finely Diced
- 1 clove Garlic, Minced
- ½ teaspoons Sea Salt
- ¼ teaspoons Cayenne Pepper
- ½ cups Fresh Ricotta
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Finely Chopped Fresh Chives
- 8 ounces, weight Fresh Gluten-free Fettucine
Preparation
Bring a large pot of salted water to boil.
In a large skillet, heat the oil. Sauté the corn and onion over medium-high heat, stirring occasionally, until beginning to caramelize, about 5 minutes. Add the garlic, salt and cayenne. Cook for one minute more, until very fragrant. Remove from the heat.
In a small food processor, puree half of the corn mixture with the ricotta and lemon juice. Taste for seasoning and add more salt as necessary. Transfer to a mixing bowl.
Cook the pasta according to package directions. Reserve 1/4 cup cook water. Drain and toss immediately with the ricotta mixture, remaining corn and 1 tablespoon of chives. Add some of the cooking liquid to loosen the sauce if necessary. Garnish with the remaining chives and enjoy immediately!
Notes:
Gluten-free flours have different densities, which means each pasta brand might vary on weight. If you don’t use one of the brands I recommend above, the best rule of thumb for knowing how much to use is to go by the servings on the back of the package. For this recipe, you’ll want to make sure you have enough pasta for 2 generous servings.
