Gotta get all the fresh sweet corn while you can. It’s best in the summer time and even better when you buy it at your local farmers market. This pasta is full of fresh veggies, bathed in a puréed sweet corn sauce and then bites of creamy, tangy goat cheese to compliment it.
- 3 ears fresh corn
- 1 basket cherry tomatoes
- 1 zucchini
- 1 C chicken broth
- 1 Tbsp minced garlic
- 1 Tbsp minced shallot
- 4 oz Goat cheese
- Handful torn basil.
- 1/4 tsp paprika
- 1/4 c pasture raised butter
- 1 tsp salt
- 1/2 tsp pepper
- 1 pkg @andeanfarms spaghetti
Preheat oven to 400 degrees. Toss tomatoes and cut zucchini in some olive oil then sprinkle w/ salt and pepper. Roast for about 15-20 min.
Bring a pot of generously salted water to a boil. Cook pasta until al dente. Save 1 cup of pasta water before draining.
Cut kernels off corn cob. Set aside.
Heat butter over med heat in deep pan. Cook shallots and garlic until soft. Add corn kernels and cook for a couple min. Transfer 2/3 of corn into a high speed blender. Add chicken stock. Blend until thick and creamy. Add back into pan with paprika, salt and pepper. Let simmer for about 8-10 min. Add 1/4 C of salted pasta water at a time until desired consistency. Stir in roasted tomatoes and zucchini. Add pasta to sauce and top with goat cheese and basil.