My tweaked version of the New York Times recipe was a big hit with my family and friends this summer when corn was in season. The sauce was easy to prepare ahead of time and could be added to the pasta just before serving.
12 ounces of farfalle pasta
1 tablespoon olive oil
1 bunch green onions, chopped, keeping the green and white part of the onion separate
2 cups of corn, cut from fresh corn or frozen corn (reserve 1/4 cup)
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1/3 cup fresh basil or cilantro, more for garnish
1/4 teaspoon red pepper flakes
1 green or red chili, cut fine
1/2 cup grated Parmesan cheese
fresh lemon juice , as needed
Cook the pasta according to the directions on the packet, reserve 1/2 cup pasta water.
Heat a saucepan with 1 tablespoon of oil. Saute the white part of the scallions and cook until the onions are soft and then add the corn. Add 1/4 cup water, stir for a few minutes until the corn is tender about 3-5 minutes. Transfer the corn mixture to a blender and blend till a pouring consistency, adding a little water if needed.
Heat the same saucepan with butter, add the reserved 1/4 cup corn and cook till tender about 2 minutes. Add the salt, pepper, red pepper flakes, green chili, and corn puree. Cook till the puree is heated through.
Add the pasta to the corn puree, adding some of the reserved pasta water to thin the puree if necessary. Heat through and add Parmesan cheese, green scallions and basil (or cilantro), a squeeze of lemon before serving.