Lemon Basil Corn Ricotta Pasta

Laura Satterfield

INGREDIENTS

1 pound short-cut pasta

1 tablespoon extra-virgin olive oil

2 tablespoons salted butter

4 ears corn, kernels removed from the cob

2 tablespoons chopped fresh thyme

2 cloves garlic, minced or grated

Kosher salt and black pepper

1 teaspoon crushed red pepper flakes

1 cup whole milk ricotta cheese

4 ounces triple crème brie, cubed (fontina or Havarti cheese are great alternatives)

1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 cup fresh basil, roughly chopped

Zest and juice of 1 lemon

DIRECTIONS

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.

2. In the same pot set over medium-high heat, add the butter, corn, garlic, thyme, and red pepper flakes. Cook another 5 minutes or until the corn is golden. Add the reserved pasta cooking water, wine, ricotta, and brie, stirring until the cheeses are melted and a sauce has formed.

3. Stir in the pasta, tossing well to coat. Add the basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil. Enjoy!