How To Make Zesty Corn Pasta By Rachael
How To Make "Tandoori" Chicken In a Regular Oven | Nadiya Hussain
How To Make Browned Butter Rice | Nadiya Hussain
How To Make Utica Tomato Pie | Rachael Ray
Deals From Rue La La: Faux Fur Throw, Stuart Weitzman Leather Bo…
Rach's French Onion Risotto + Kyan Douglas Shares His Favorite A…
How To Make Beef Brutus | Rachael Ray's Steak Caesar Salad
How To Order The Right Size Every Time (+ save money!) | Online …
60-Second Guided Meditation | Andy From Headspace
How To Make Banoffee Pie The Royal Family Way With Prince Charle…
Andy From Headspace To Meditation Skeptics: It's Not What You Th…
How To Make Banoffee Pie (Banana Toffee Pie) with Pretzel Crust …
Dr. Ian Smith Answers Viewers' Health Questions + Dr. William Li…
Rach's Sheet-Pan Pizza Inspired By Upstate NY + Great British Ba…
We Help Deserving Busy Mom Pull Off Beauty & Style Transformatio…
How To Make Korean-Style Chicken and Vegetables | Sheet Pan Supp…
How "Remember The Titans" & "Boy Meets World" Star Ethan Suplee …
How To Make Korean Sauce or Marinade | Rachael Ray
Clinton Kelly's No-Bake Banana Toffee Pie With Pretzel Crust + R…
Sheet-Pan Meal: Korean-Style Chicken & Veggies + Remember The Ti…
Jason Biggs' Wife Jenny Mollen Adorably Crashes His Interview Wi…
Rachael gets corny with a gluten-free pasta!
Ingredients
- 4 ears corn on the cob, husked
- 2 tablespoons extra-virgin olive oil, EVOO
- 4 tablespoons butter, cut into pieces
- 2 large jalapeño peppers, sliced
- 2 thin leeks, cleaned and halved lengthwise, then sliced 1/4-inch-thick
- 4 large garlic cloves, crushed and chopped or sliced
- Salt and pepper
- 1 pound corn penne rigate with lines
- 1 lime, juiced
- 8 ounces ricotta salata, crumbled
- 1 cup chopped mint and parsley, combined
Yield
Serves: 4
Preparation
Stand up corn in large bowl and scrape off kernels, then scrape down into the cob to release the sweet, milky juice from cob.
Heat a large pot of water to boil for pasta.
To a large skillet over medium-high heat, add EVOO, 2 turns of the pan. Melt butter into oil and add the corn, jalapeño peppers, leeks, garlic and season with salt and pepper.
Cook pasta in salted water to al dente. Add half a mug of water to corn, then drain pasta.
Add lime juice to corn, then add pasta and cheese to the pan and half the mint and parsley. Toss to combine. Serve pasta in shallow bowls topped with remaining mint and parsley.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
