Miso-Butter Corn Ribbon Pasta

Ingredients

• Short pasta12 oz
• Corn kernels2 cups
• Butter3 tbsp
• White miso2 tbsp
• Scallions4, sliced
• Garlic2 cloves, grated
• Chili flakes1/2 tsp
• Parmesan1/3 cup, finely grated
• Lemon1, zest and 1 tbsp juice
• Olive oil1 tbsp
• Saltto taste
• Black pepperto taste

Method

1. 1Cook the pasta in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. 2While the pasta cooks, warm olive oil in a skillet over medium-high and sauté the corn until lightly blistered.
3. 3Add butter, garlic, and chili flakes; stir for 30 seconds until fragrant.
4. 4Whisk miso with 1/2 cup pasta water until smooth, then pour into the skillet.
5. 5Add the pasta, scallions, lemon zest, and lemon juice, tossing to coat. Add more pasta water as needed for a glossy sauce.
6. 6Fold in Parmesan and black pepper, then serve immediately.

Tips

• Miso varies in saltiness, so taste before adding extra salt at the end.
• A little pasta water is the key to a creamy, clingy sauce without cream.

Nutrition