Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons olive oil
  • 3 cups yellow or bicolor corn kernels (from 3 to 4 cobs)
  • 1 small yellow onion (finely diced)
  • 1 garlic clove (minced)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup fresh ricotta
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh chives
  • 8 ounces fresh gluten-free fettucine

Instruction

  • Bring a large pot of salted water to boil.
  • In a large skillet, heat the oil. Sauté the corn and onion over medium-high heat, stirring occasionally, until beginning to caramelize, about 5 minutes. Add the garlic, salt and cayenne. Cook for one minute more, until very fragrant. Remove from the heat.
  • In a small food processor, puree half of the corn mixture with the ricotta and lemon juice. Taste for seasoning and add more salt as necessary. Transfer to a mixing bowl.
  • Cook the pasta according to package directions. Reserve 1/4 cup cook water. Drain and toss immediately with the ricotta mixture, remaining corn and 1 tablespoon of chives. Add some of the cooking liquid to loosen the sauce if necessary. Garnish with the remaining chives and enjoy immediately!