- Oct 11, 2017 -
Fettuccine & Sweet Corn Cream
This creamy sauce, made from corn and almonds, is luscious and a just tad bit rich… but on the (way) lighter side than traditional creamy fettuccine. I tossed in some spicy arugula for contrast… (also, in case no one’s noticed, I’m kind of an arugula addict).
SWEET CORN CREAM:
makes about 2 cups, you will have extra
1.5 c almonds, blanched, skins removed
1.5 cups corn kernels, blanched (canned sweet corn)
1 cup water
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons minced onion
juice of 1/2 a lemon
1-2 tablespoons agave or honey (to taste)
salt, to taste
In a high speed blender (we used a Vitamix), puree all ingredients together. Taste and adjust. If you want it more sweet, add more agave, more tart, add more lemon, more rich, add more olive oil. And, of course, add salt to taste.
PASTA TOSS: (serves 4)
8 oz. fettuccine (or pasta of your choice – feel free to sub in whole grain or gluten free)
3/4 cup corn kernels (in addition to the corn that is in the sauce recipe above)
2 cups uncooked arugula or spinach
1/2 – 3/4 cup sweet corn cream sauce, from above (as much or little as you like)
1/2 cup (or more) of reserved pasta water
juice of 1/2 lemon (or more or less to taste)
salt, pepper, to taste
1/4 cup basil, chopped or torn
red pepper flakes (optional)
Cook the pasta in salty water, until al dente.
In a large bowl* place the loose corn kernels and arugula. Scoop cooked pasta noodles on top along with some of the starchy pasta water. Spoon in the almond cream, a little at a time along with more pasta water, tossing as you go to wilt the arugula, and thin out the cream sauce. Continue adding sauce, salt, pepper, red pepper flakes, basil and another few squeezes of lemon… taste as you go. Use as much or little of the cream sauce as you like. This can be a very light dish, or a more rich one depending on what you’re in the mood for.