{"id":6087,"date":"2017-08-23T22:52:48","date_gmt":"2017-08-24T02:52:48","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=6087"},"modified":"2017-08-23T22:54:23","modified_gmt":"2017-08-24T02:54:23","slug":"creamy-corn-pasta-with-basil-from-ny-times","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2017\/08\/23\/creamy-corn-pasta-with-basil-from-ny-times\/","title":{"rendered":"Creamy Corn Pasta With Basil from NY Times"},"content":{"rendered":"<div class=\"grid-wrap\">\n<article class=\"card static noclickarea recipe-detail-card recipe-has-topnote recipe-has-media recipe-has-horizontal-media recipe-has-horizontal-media recipe-has-video recipe-has-time-yield\" data-type=\"recipe\" data-id=\"1018212\" data-url=\"\/recipes\/1018212-creamy-corn-pasta-with-basil\" data-seo-image-url=\"https:\/\/static01.nyt.com\/images\/2016\/07\/13\/multimedia\/clark-corn-pasta\/clark-corn-pasta-videoSixteenByNineJumbo1600.jpg\" data-analytics-category=\"Recipe Detail Full\">\n<div class=\"recipe-intro\">\n<div class=\"media-container \">\n<div class=\"video-container\">\n<div id=\"video-player-100000004529164\" class=\"video-player-target nytd-player-container vhs-plugin-sharetools vhs-m vhs-plugin-endSlate vhs-plugin-controlsOverlay\" tabindex=\"-1\" data-video-id=\"100000004529164\">\n<div class=\"vhs-plugin-endSlate\">\n<div class=\"vhs-player-header\" data-id=\"100000004529164\" data-vhs-et-module=\"end-slate\" data-vhs-et-region=\"end-slate-header\">\n<div class=\"vhs-video-title\">\n<div class=\"vhs-video-title-wrapper \">\n<p class=\"vhs-data\"><a href=\"https:\/\/mimbly.com\/wordpress\/?attachment_id=6088\" rel=\"attachment wp-att-6088\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-6088\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/08\/Unknown-300x168.jpg\" alt=\"\" width=\"300\" height=\"168\" \/><\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-topnote-metadata\">\n<div class=\"topnote\">\n<p>There\u2019s no cream in this wonderfully summery pasta dish, just a luscious sauce made from pur\u00e9ed fresh corn and sweet saut\u00e9ed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it\u2019s still quite good even with out-of-season supermarket ears, or with frozen corn.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-instructions\">\n<section class=\"recipe-ingredients-wrap\">\n<ul class=\"recipe-ingredients\">\n<li><span class=\"ingredient-name\">Fine sea salt<\/span><\/li>\n<li><span class=\"quantity\">12<\/span> <span class=\"ingredient-name\">ounces dry orecchiette or farfalle<\/span><\/li>\n<li><span class=\"quantity\">1<\/span> <span class=\"ingredient-name\">tablespoon olive oil, plus more for drizzling<\/span><\/li>\n<li><span class=\"quantity\">1<\/span> <span class=\"ingredient-name\">bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span> <span class=\"ingredient-name\">large ears corn, shucked and kernels removed (2 cups kernels)<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span> <span class=\"ingredient-name\">teaspoon ground black pepper, more for serving<\/span><\/li>\n<li><span class=\"quantity\">3<\/span> <span class=\"ingredient-name\">tablespoons unsalted butter<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span> <span class=\"ingredient-name\">cup grated Parmesan cheese, more to taste<\/span><\/li>\n<li><span class=\"quantity\">\u2153<\/span> <span class=\"ingredient-name\">cup torn basil or mint, more for garnish<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span> <span class=\"ingredient-name\">teaspoon red pepper flakes, or to taste<\/span><\/li>\n<li><span class=\"ingredient-name\">Fresh lemon juice, as needed<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"recipe-steps-wrap\">\n<ol class=\"recipe-steps\">\n<li>Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1\/2 cup of pasta water.<\/li>\n<li>Meanwhile, heat oil in large saut\u00e9 pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1\/4 cup water and all but 1\/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1\/4 teaspoon salt and 1\/4 teaspoon pepper, transfer to a blender, and pur\u00e9e mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.<\/li>\n<li>Heat the same skillet over high heat. Add butter and let melt. Add reserved 1\/4 cup corn and cook until tender, 1 to 2 minutes. (It\u2019s O.K. if the butter browns; that deepens the flavor.) Add the corn pur\u00e9e and cook for 30 seconds to heat and combine the flavors.<\/li>\n<li>Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1\/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/article>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s no cream in this wonderfully summery pasta dish, just a luscious sauce made from pur\u00e9ed fresh corn and sweet saut\u00e9ed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2017\/08\/23\/creamy-corn-pasta-with-basil-from-ny-times\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,7],"tags":[118,162,190,59,4,119,395,528,44],"class_list":["post-6087","post","type-post","status-publish","format-standard","hentry","category-pasta","category-recipes","tag-basil","tag-butter","tag-corn","tag-lemon","tag-main","tag-olive-oil","tag-parm","tag-pasta","tag-scallions"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6087"}],"version-history":[{"count":3,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6087\/revisions"}],"predecessor-version":[{"id":6091,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6087\/revisions\/6091"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}