Thank you for your interest!
Thank you for your interest!
There will be no Cossayuna Pantry Service on Tuesday, November 3rd due to the mid-term election. The Cossayuna Pantry is located in the Cossayuna Fire Department, which is a polling site.
The Greenwich Pantry will remain open on:
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- Monday, November 2nd from 3:30 - 7:30 PM
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- Wednesday, November 4th from 9:00AM - 12:30PM
Need extra food support? Visit www.comfortfoodcommunity.org/resources
About the Recipe
A wonderful New York Times summer pasta dish with a luscious sauce made from pureed corn and sweet sauteed scallions.
Ingredients
12 ounces pasta
1 tbs olive oil
1 bunch scallions (about 8)
2 ears of corn shucked and kernels removed
1/2 tsp ground pepper
3 tbs butter
1/2 cup parmesan cheese
1/3 cup basil
fresh lemon juice
Preparation
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente. Drain, reserving 1/2 cup of pasta water
Heat oil in pan over medium heat. Add scallion whites and a pinch of salt and cook until soft, about 3 minutes. Add 1/4 cup water and all but 1/4 cup corn. Simmer until corn is heated through, 3-5 minutes. Add pinch of salt and pepper, and transfer to a blender. Puree mixture until smooth.
Heat the same skillet over high heat. Add butter and let melt. Add remaining 1/4 cup corn and cook until tender, 1-2 minutes. Add the puree and cook for 30 seconds to heat and combine the flavors.
Reduce heat to medium. Add pasta and half the reserved pasta water, tossing to coat. Cook for one minute then add the rest of the water if too thick. Add parmesan and basil and a pinch of salt and pepper. Finish with fresh lemon juice.