sweet corn and brown butter ricotta pasta

By Ambitious Kitchen · 30 min

Ingredients

Instructions

1. Brown the butter in a saucepan over medium heat, whisking constantly, until it turns golden amber and smells nutty.
2. Immediately pour the browned butter into a bowl, scraping in the brown bits, and set aside to cool.
3. Bring a large pot of salted water to the boil for the pasta.
4. Heat 1 tablespoon of oil or butter in a skillet over medium-high heat, add the corn, season with salt and pepper and saute about 10 minutes, stirring occasionally, until golden in places.
5. Put half the sauteed corn in a blender with 1/2 cup ricotta and 1/2 teaspoon salt, and set aside without blending.
6. Cook the pasta according to the package directions.
7. Before draining, reserve 1/2 cup of pasta water and add it to the corn and ricotta in the blender, then blend until mostly smooth.
8. Toss the drained pasta with the brown butter, then add the ricotta-corn sauce, the remaining corn, basil and green onions. Season with salt and pepper to taste.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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