Creamy corn pasta with basil from A Good Appetite at The New York Times by Melissa Clark

  • scallions
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute mint for basil, and farfalle pasta for orecchiette pasta.

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Notes about this recipe

  • Eat Your Books

    Can substitute mint for basil, and farfalle pasta for orecchiette pasta.

  • jbny on August 08, 2022

    very good! followed a lot of the comments on the nyt recipe (garlic, shrimp, some tomatoes) and didn't bother pureeing the corn. It was delicious.

  • dinnermints on June 27, 2022

    Just loved this. I increased the pasta to 1 lb and corn to 3 cups; might even do more corn next time. Used 3 oz Parmesan and added 16 oz balsamic baked tofu (would have added a different protein, like shrimp, but had just found many packages of tofu in the fridge); used 1 T of butter for the corn, maybe next time would do two. I didn’t add extra liquid to the corn purée but then added a full 3/4 pasta water to the final dish & could have added more; next time will thin the sauce a bit. Forgot the lemon juice! Added 1.5 cups cherry tomatoes, 2 cups would’ve been even better. Would absolutely make this again.

  • mrsmadam on September 09, 2020

    This is excellent. The only change I made was to make a quick corn stock with the cobs before using the water for cooking the pasta. Otherwise I made it exactly as written, with farfalle and basil. I had two day old supermarket corn. I can’t imagine how good it would be with farmers market corn. This makes four very generous servings. In the future half would be plenty for two of us, although I am looking forward to the leftovers for lunch.

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