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Corn and Basil Fettuccine.

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Ingredients
  

  • 1 lb fettuccine pasta
  • 4 ears of corn cut from cob (about 2 cups total)
  • 1/4 Cup of parmesan cheese plus more for serving
  • 2 Tbsp of Basil chopped
  • 1 Tbsp of Chives minced
  • 1 Tbsp of Parsley minced
  • Salt and Pepper
  • Red Pepper flakes optional

Instructions
 

  • Bring a pot of well-salted water to a boil and cook pasta as directed to al dente, reserve 1/2 cup of pasta water before draining.
  • Using a small food processor or immersion blender, puree 1 cup of corn with the hot pasta water and parmesan cheese. Add the pureed corn mixture to the pot with the cooked pasta and toss to coat.
  • Fold in remaining 1 cup of corn, basil, chives, and parsley; season well with salt and pepper.
  • Add red pepper flakes to taste and garnish with additional parmesan cheese before serving.