The perfect pasta for spring or summer! (Or for winter when you really need a reminder of summer. Just swap fresh corn for frozen or high quality canned corn and you`re good to go)
Use a sharp knife to slice the corn from the cob. For me the easiest way to do this is to cut the cob in two, then place the cobs "standing" on the chopping board. This way it will be less messy when you slice downwards.
2
Finely slice the shallot and garlic.
3
Heat up olive oil in a pan and add the sliced shallot and garlic. Sweat on medium/low heat until everything is soft and translucent before adding the corn. Let simmer for a minute or two. Add the white wine and let reduce completely. Stir in a knob of butter and a tbsp of creme fraiche.
4
Stir in the crumbled chevre and about 1 tsp of freshly grated lemon zest. Season with a little salt and pepper.
5
Boil the pasta in generously salted water.
6
Save some of the pasta water before draining the pasta. Add the pasta to the sauce alongside a knob of butter, 1 generous handful of freshly grated parmesan and a couple of tbsp of the pasta water.
7
Serve the pasta topped with more chevre, parmesan and fresh basil. Finish with a little pinch of chili flakes and a drizzle of olive oil. Voila!
