Creamy summer corn pasta

Corn and pasta may sound outrageous at first but believe me, it works!

I got this idea from an incredible pasta dish at Sorella, a lovely neighbourhood Italian in Clampham, London. It was a corn agnolotti dish that really opened my mind about adding corn to pasta and it has become one of my favourite combos ever since!

Ingredients

• 200g fresh pasta

• 2 garlic cloves

• 1 small white onion

• 120g sweet corn, drained

• 120g ricotta

• Zest of 1 lemon

• 1/2 tbsp lemon juice

• For topping: chopped coriander, smoked paprika, manchego

Method

• Cook the pasta in a pot with salted boiling water for a couple of minutes until al dente

• In a pan add some olive oil and fry the chopped onion until it becomes translucent. Add the garlic, sweetcorn, season and cook for 2-3 more minutes

• Add ricotta, some pasta water, blend with a hand blender until smooth and finally add the cooked pasta. Cook for 2-4min while mixing in with the sauce

• Serve, add your toppings and enjoy !

FAQS and Tips

• What type of pasta did you use? I used fresh tagliatelle but any type of pasta works. Also gnocchi are delicious with this sauce

• I don´t have ricotta can I substitute with cream cheese? Absolutely, I have tried this and it is delicious too