Creamy Corn and Leek Pasta

{"handle":"creamy-corn-and-leek-pasta-rachael-ray","title":"Creamy Corn and Leek Pasta","seoTitle":"Creamy Corn and Leek Pasta | Rachael Ray","seoDescription":"Rachael shares one of her \"absolute favorite pastas\"—a creamy, cheesy pasta with corn, leeks + fresh herbs.","image":"https://images.ctfassets.net/vmuke7sdou62/7IQXGhphpZnTf8pfkB0DKE/062db875bfa7e883005659355694b9e9/17038_corn_pasta_2.jpg","ingredients":"

• 4 large ears corn on the cob, kernels scraped from cob
• 1 cup chicken or vegetable stock
• Salt
• 2 tablespoons EVOO
• 2 tablespoons butter
• 2 leeks (white and light green tops), quartered lengthwise and sliced
• 4 cloves garlic, chopped or grated
• 1 teaspoon red pepper flakes (optional)
• ½ cup white wine
• 1 pound short-cut pasta or corn penne, for an extra-corny supper
• 1 tablespoon lemon juice
• 1 cup grated pecorino cheese or Parmigiano-Reggiano cheese
• A handful of basil or tarragon, torn
• A small handful of mint, chopped

","preparation":"

Serves: 4 to 6

Place a large pot of water on to boil for pasta.

Puree half the corn with stock.

Salt boiling water.

Heat olive oil, 2 turns of the pan, add the butter and melt it into oil. Add leeks, season with salt and soften 3 minutes. Add the corn kernels, garlic and red pepper and cook another 3 minutes, then add the wine and let it evaporate.

Add pasta to water and undercook 1 minute; reserve half a mug of water before draining.

Stir the puree into the leeks, add lemon juice and simmer.

Toss pasta with sauce, cheese and cooking water; adjust salt. Top with basil or tarragon and mint to serve.

","tags":"Rachael Ray Show, Quick + Easy, Pasta","publishDate":"2022-10-13T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/creamy-corn-and-leek-pasta-rachael-ray"}