Sweet summery corn and toasty browned butter stand out in this simple five-ingredient pasta — fancy enough for guests and ready in minutes!
4 medium ears corn
1 lb. campanelle or fusilli pasta
6 tbsp. butter
1 c. Grated Parmesan cheese
1/4 c. packed fresh basil leaves
Heat large covered saucepot of salted water to boiling on high. Meanwhile, cut kernels off ears of corn; set aside.
Cook pasta as label directs. While pasta cooks, in 3-quart saucepan, melt butter on medium-high. Cook 3 to 4 minutes or until browned and very fragrant, swirling frequently. Reduce heat to medium. Add corn and 1/4 teaspoon each salt and pepper. Cook 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.
Reserve 1/4 cup pasta cooking water. Drain pasta well; return to pot along with corn mixture, Parmesan, basil, 1/8 teaspoon salt, and reserved cooking water. Toss until well coated.
By:Good housekeeping recipes