Name: Corn and Garlic Scape Pasta with Burrata
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 1 lb (450 g) short pasta (casarecce or penne); 4 to 6 ears of corn, husks removed, kernels removed from the cobs, or 4 cups (600 g) thawed frozen corn kernels; 12 garlic scapes, cut into pieces 1/2 inch (1 cm) long; 1/4 tsp red pepper flakes, or more to taste; 3 tbsp butter; 3/4 cup (55 g) fresh Parmesan cheese, grated; 2 lemons, zest finely grated; 2 tbsp (30 ml) lemon juice; 1 1/2 cups (45 g) basil leaves; 1 burrata (250 g), at room temperature, drained and torn; Lemon wedges, for serving

Preparation

- In a large pot of salted boiling water, cook the pasta until very al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large, deep skillet over medium heat, cook the corn and garlic scapes with the red pepper flakes in the butter for 8 minutes. Season generously with salt and pepper.
- Add the pasta, Parmesan, lemon zest and juice, and ½ cup (125 ml) of the reserved pasta cooking water to the skillet. Mix well. Add more pasta cooking water to thin out the sauce as needed. Adjust the seasoning. Remove from the heat.
- Add 1 cup (30 g) of the basil leaves to the skillet and mix well to coat the pasta.
- Transfer the pasta to a large serving dish. Garnish with the burrata and remaining basil. Serve immediately with lemon wedges.

Corn and Garlic Scape Pasta with Burrata

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To help you with this recipe

RICARDO Fine Stainless Steel Grater