Fresh whole wheat pasta is tossed with a buttery, herb-studded sweet corn and pecorino cheese sauce. A heaping pile of baby greens tops this bowl of comfort food for a surprisingly hearty meal!
This was another hit from a recent Blue Apron shipment. I was surprised at how filling it was for a vegetarian dish. The sweet corn-butter-cheese combo is a big hit, and the addition of fresh basil really worked for us.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
Whole Wheat Gramigna Pasta with Roasted Corn & Baby Greens
Makes 2 Servings
About 650 Calories Per Serving
2 Cloves Garlic
2 Ears Corn
1 Bunch Basil
2 Tablespoons Butter
10 Ounces Fresh Whole Wheat Gramigna Pasta
1/3 Cup Grated Pecorino Cheese
½ Ounce Baby Greens
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick the basil leaves off the stems; discard the stems. Peel and thinly slice the garlic and shallot. If necessary, cut off and discard the roots of the greens; separate the leaves. Thoroughly rinse and drain the greens. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; once the medium pot of water is boiling, add the corn cobs.
2 Cook the aromatics:
In a large pan (nonstick, if you have one), melt half the butter with 1 teaspoon of olive oil on medium. Add the garlic and shallot and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
3 Add the corn:
Add the corn to the pan of aromatics and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Remove from heat and set aside.
4 Cook the pasta:
Remove and discard the corn cobs from the boiling water and add the pasta. Cook 3 to 4 minutes, or until just shy of al dente. Reserve 1 cup of pasta water and drain the pasta thoroughly.
5 Finish pasta:
Add the cooked pasta, basil (roughly chopping just before adding), reserved pasta water, half the Pecorino cheese and remaining butter to the pan of corn and aromatics. Cook on medium-high for 2 to 3 minutes, or until most of the liquid is absorbed. Season with salt and pepper to taste and remove from heat.
6 Plate your dish:
Divide the pasta between 2 dishes. Garnish with the greens and remaining Pecorino cheese. Enjoy!
Big Flavors Rating: 4 Stars