Creamy Lemon Corn Orecchiette with Basil Pesto

Creamy orecchiette with lemon corn sauce served with basil pesto and fresh basil is like summer in pasta form. Simple perfection.

Ingredients

Full recipe with amounts can be found in the recipe card below. 

• Red onion.
• Garlic.
• Corn on the cob. Frozen corn can be substituted.
• Chilli flakes. 
• Cream. Heavy/whipping cream.
• Sour cream. 
• Lemon.
• Basil pesto.
• Fresh basil, to serve. 
• Orecchiette. I love how the corn kernels nestle in the hollows of the orecchiette pasta but feel free to use any pasta shape of your choice.

What is orecchiette?

Orecchiette is a small pasta shape named for their resemblance to a small ear. The literally means “Small ear” in Italian. ?

How to make creamy corn orecchiette

1. Boil the pasta: Bring a large pot of salted water to a boil. Add the orecchiette then cook for 9-12 minutes or until al dente. Reserve 1 cup of cooking water and drain.
2. Make the creamy lemon corn sauce: While the pasta cooks, start the sauce. Lay the shucked corn on its side and with a sharp knife, slice off the kernels. In a large pan, saute the red onion in a splash of oil until soft and translucent. Add the garlic, lemon zest and chilli flakes and cook for 30 seconds. Add the corn kernels (I always keep some to top the finished pasta with but this is optional) and cook for a few minutes, stirring regularly. Pour in the cream and sour cream then season with salt and pepper and allow to simmer for 5 minutes until the sauce coats the back of a spoon easily.
3. Combine and finish: Stir the sauce and basil pesto through the cooked pasta, adding some of the pasta cooking water to loosen the sauce. You want the pasta to be super creamy but not watery. Serve in bowls topped with more basil pesto and fresh basil leaves.

Summer pasta recipes

1. 20 minute Lemon Zucchini Pasta with Whipped Goat’s cheese
2. Creamy Lemon Chicken Pasta Primavera
3. 20 minute cherry tomato pasta