fettuccine with fresh corn & herbs


A deceivingly creamy pasta dish without a touch of heavy cream!

As summer comes to a close here in Texas, I was looking for a warm bowl of pasta that featured some of those final summery flavors of sweet corn and bright, garden-fresh herbs. I stumbled upon this NYT recipe and adapted it to our pantry and our tastes. It’s now become a favorite, easy week night dinner recipe of ours and I can’t wait to share it with you. I personally think it tastes best with fresh, delicate egg pasta like fettuccine or linguine, but you could certainly use dry pasta if that’s what you have on-hand.

Cheers to this lovely cooler weather and see you and your fresh, sweet corn next year, summer.



  • 12 oz. fresh egg pasta such as fettuccine or linguine
  • 1 Tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 large ears of corn, shucked and cleaned
  • 3 Tbsp. unsalted butter
  • 1/4 cup low-sodium vegetable(or chicken) stock
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh chives, minced
  • 1/4 tsp. red pepper flakes
  • sea salt and freshly ground black pepper


  1. Take your shucked, clean ears of corn, and using a very sharp knife, cut off all the kernels into a separate bowl. Reserve 1/3 cup of the kernels and set them aside.
  2. Bring a large pot of water up to a rolling boil. To a large skillet, add your olive oil and heat over medium high heat. Stir in the minced garlic and corn kernels (except for the reserved 1/3 cup of kernels) and 1/4 cup of stock. Simmer for 3-5 minutes until the corn is tender and heated through. Sprinkle in some sea salt & freshly ground black pepper to taste. Pour this mixture into a blender (or food processor). Puree until smooth.
  3. At this point, you can add in your fresh pasta to the pot of boiling water and cook according to the package instructions. *Fresh pasta cooks quickly so this should be a quick step! Reserve 1 cup of hot pasta water, if needed, for later.
  4. To the same skillet the garlic & corn was in, melt your butter until bubbly. Add in the reserved 1/3 cup corn kernels and cook for 1-2 minutes until the corn is tender but still remains a bit crisp. Pour in the purred corn mixture from the blender, stir and cook everything together for 1 minute. Then add in the cooked, drained pasta directly to the sauce as well as the grated Parmesan cheese, basil, chives and red pepper flakes. Toss everything together for 1 minute over the heat. If the sauce is too thick for your liking, add in a 1/4 cup hot pasta water at a time until it reaches your desired consistency. Serve immediately.

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