spicy sweet corn pasta

A few months ago I had a sweet corn ravioli at Al Di La in Park Slope, Brooklyn.  First off, the restaurant is superb (http://www.aldilatrattoria.com/), and more importantly, this ravioli.  It was one of those dishes that you think you know what it is, but then when you actually take a bite you're completely shocked and are a bit ashamed that you had the audacity to predict the dish's taste in the first place.  How could I! Ravioli: 1, Jess: 0

So this got me thinking about how much I love sweet corn and how I really need to start using it in different ways.  Specifically, how can I infuse corn into regular pasta?  Here's the answer!

The sauce:
-1 bag of sweet corn, or fresh sweet corn on the cob
-1/2 green pepper
-1 jalapeno pepper
-a handful of basil
-1/2 cup ricotta cheese
-as much parmesan cheese as your heart desires
-2 tbps olive oil
-some milk or cream


1. Toss the corn and peppers in the baking dish, coat it with the olive oil, salt and pepper.

2. Bake for about 20 min at on 350-375.  Keep an eye on it, to make sure it doesn't burn.  When the veggies are all softened, combine with the ricotta cheese in a blender.  It'll be pretty thick so start adding some of the milk/cream, or even pasta water....whatever diet you're on...you just need something to thin it out.  I blended in some milk and pasta water.  Then add the basil and cheese and blend until smooth.


3. Then...cook the pasta of your favorite shape and serve!  It's super creamy and full of sweet corn flavor.  I love the spice from the jalapenos too, but of course you can leave that out if you prefer.

And in conclusion, Jess: 1, sweet corn: also 1

Comments

  1. ONE TIME I HAD SWEET CORN PASTA AT AL LA DI!!! IT WAS DELISH!

    ReplyDelete

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