Whipped Ricotta and Corn Orecchiette

whipped corn pasta


(serves 2-3 as a main dish and 4 as a side dish)

Level: Intermediate

  • 3/4 cup of Full fat ricotta cheese
  • 1 1/2 cups frozen corn kernels
  • 1 small shallot, small diced
  • 3 tablespoons butter
  • 3 tablespoons lemon juice
  • 2 teaspoons of lemon zest
  • 1 tablespoon of honey
  • 1/4 cup parmesan cheese + more for garnishing
  • 4-5 large fresh basil leaves, finely chiffonaded (a chiffonade is a fancy french word for the way the herbs are cut. you gotta stack the basil leaves, roll them up, and then slice the long ways. here is a youtube video. don’t worry it’s short.)
  • salt
  • freshly ground black pepper
  • 1 pound dry orecchiette (you can really use any short pasta, such as fusilli, or farfalle or whatever you like/have)

How to Make It

  1. Bring a large pot of heavily salted water to a boil over high heat for cooking the pasta.
  2. In a large skillet or dutch oven, melt 2 tablespoons of butter, add the corn, and shallots. Cook over moderate heat until the corn is crisp-tender, about 7 minutes.
  3. Remove 1/2 cup of cooked corn and leave the rest in the large pot. Place the 1/2 cup of corn on a plate, and place in the fridge for a few minutes to cool.
  4. Scrape the cooled corn into a food processor. Add the ricotta, lemon juice, 1 teaspoon of lemon zest, honey, 1 teaspoon salt, 1/2 teaspoon of black pepper, and puree until very smooth.
  5. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  6. Return the pasta to the pot with sauteed corn in it. Add the ricotta mixture and 1/2 cup pasta water, the other teaspoon of lemon zest (very important) 1 tablespoon of butter, and the parm cheese. Stir, adding more pasta water as needed, until the sauce is thick and creamy and clings to the pasta.
  7. Stir in fresh basil. The pasta should be saucy, glossy, and creamy!!
  8. Taste and season with more black pepper and the Parmmm chez. Enjoy!!

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