Alex uses frozen corn and leftover greens to make this simple pasta meal at any time of the year!
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Corn Pasta with Sun-Dried Tomatoes
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 35 minutes
Active: 20 minutes
Yield: 4 to 6 portions

Ingredients

2 tablespoons unsalted butter
1 teaspoon coriander seeds, squashed
2 large cloves garlic, grated
3 cups frozen corn, defrosted and drained pipes
1 tablespoon dark brown sugar
6 scallions, both green and white parts, thinly sliced
Kosher salt
1 1/2 cups heavy cream
1/4 cup dry-packed sun-dried tomatoes (not in oil), coarsely chopped
1 pound penne pasta
4 sprigs fresh basil, stemmed
Freshly ground black pepper
Newly grated Parmesan

Directions

In a big frying pan, melt the butter over medium heat. Include the coriander and garlic and let it toast up until you smell it, 30 to 45 seconds. Include half of the corn and cook for a number of minutes to soften. Include the sugar, scallions and a pinch of salt. Prepare for 2 to 3 minutes. Include the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.

Pour the mix into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh screen. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.

In a large pot, bring 6 quarts of water to a rolling boil. Add a generous quantity of salt. The pasta water ought to taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy however not difficult or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain pipes the pasta in a colander.

Toss the pasta in the skillet with the sauce and staying corn. Include some basil leaves and salt and pepper. Scoop into bowls and leading with Parmesan and more basil leaves.

When blending hot liquid, very first let it cool for five minutes approximately, then transfer it to a blender, filling just halfway. Put the cover on, leaving one corner open. Cover the lid with a kitchen area towel to catch splatters, and pulse up until smooth.

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Alex Guarnaschelli's Corn Pasta with Sun-Dried Tomatoes|The Cooking area|Food Network