Summer Scallion Corn Pasta

Summer Corn Scallion Pasta

Serves 4

2 ears corn, kernels removed

12 oz pipette or any small tubular pasta shape 

2 T olive oil 

4 scallions, slices thin (white and greens separated)

Zest and juice of 1 lemon 

Kosher salt, to taste 

¼ cup grated Pecorino Romano 

Freshly cracked black Pepper 

2 T chopped Parsley 

2 T chopped Basil 

In a large pot add water and corn cobs and bring to a boil. Once boiling, add a generous amount of salt and pasta and cook according to package directions. Discard corn kernels and save ½ cup pasta water. 

Meanwhile, in a large skillet over medium heat, add olive oil. Next, add scallion whites, lemon zest and cor and sauté until corn becomes slightly golden, 5-7 minutes. Season with salt. Add cooked pasta, lemon juice, scallion greens,  ¼ cup pasta water, pecorino black pepper and herbs. Adjust for seasoning. Add more pasta water as needed. Serve with more grated pecorino on top if desired.

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