Sweetcorn Linguine
This sweetcorn pasta dish is loaded with pops of delicious-ness from the sweetcorn, creamy sauce from the parmesan and fresh-ness from the vibrant in season basil. This pasta is Summer in a bowl.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 shallot finely diced
- 1 clove garlic minced
- small tin sweetcorn 198g / drained
- 30 g parmesan grated
- 150 g linguine
- 150 ml pasta cooking water
- salt & pepper
- handful fresh basil chopped
Instructions
- You'll start by cooking your pasta according to the packet instructions (al-dente)
- Get a pan on to medium heat and add the olive oil, then when you've got 5 minutes remaining on your pasta cooking time, add butter, shallot and garlic to the frying pan. Simmer on low for about 1 minute.
- Add the sweetcorn to the onion mix, allow this to cook for a couple of minutes
- When the pasta is cooked, transfer it to the onion & sweetcorn mix, be sure to reserve your cooking water.
- Add the parmesan quickly followed by the pasta cooking water (add this a little at a time), stir continuously as you add water until the sauce reaches your desired consistency
- Season to taste with salt and pepper, finish by stirring through the fresh basil and serve