Linguine with Basil Cream Sauce and Corn

pastacreamsauce

I’m not typically a fan of creamy sauces — I find fettuccine alfredo way too rich. But in thinking up a way to use the lovely corn I got from the Grand Army Plaza farmer’s market on Saturday, I thought a creamy basil sauce with corn sounded nice. And it was! The sauce was not overly thick, and the main texture takeaway was the crispy, sweet corn. The best part about this dish is that besides the prep of chopping, the actual cooking time is just about 10 minutes, so no slaving over a hot stove in summer. I had mine over a bed of arugula dressed with just a little lemon juice, olive oil, salt and pepper. Tangy!

I also want to point out that this is a meal packed with summer flavor, and a great vegetarian main dish. You could always add meat to this, but really, when the flavors are so pure and fresh, why would you?

Linguine with Basil Cream Sauce and Corn

Serves 4

1 lb. linguine
1/2 small shallot, finely chopped
1 clove garlic, finely chopped
1/4 c. basil, chopped
2 ears of corn, kernels removed from cobs
zest of one lemon
1 T. butter
2/3 c. heavy cream
3/4 c. dry white wine
1/4 c. grated parmigiano reggiano
salt & pepper to taste

Bring a large pot of water, heavily salted, to boil.

Meanwhile, add the butter to a saute pan or medium sauce pan over medium heat. Add the shallots and garlic and cook for about 1 minute. Add the cream and wine and bring to a simmer, stirring frequently.

Add the pasta to the water and cook until al dente. Drain.

Let the sauce simmer for 5 minutes or until it has reduced and thickened somewhat. Add the corn and simmer for an additional 3 minutes, stirring. Remove the sauce from the heat and add the cheese and basil, stirring to combine. Add salt and pepper to taste. Add the pasta back to the pot you cooked it in and then pour the sauce over top, tossing to coat evenly. Serve immediately. The corn will fall to the bottom a bit, so be sure to scoop some of it up on top of the pasta!

By Rachel Crawford on August 10, 2009 | 2