Creamy orecchiette with lemon corn sauce served with basil pesto and fresh basil is like summer in pasta form. Simple perfection.
Ingredients
This easy orecchiette recipe just screams summer. The sweet corn and basil are celebrated by pairing them together and the sauce is light, lemony with a touch of garlic. Just delicious.
- Red onion.
- Fresh Garlic cloves.
- Corn on the cob. Frozen corn can be substituted.
- Chilli flakes/red pepper flakes.
- Cream. Heavy/whipping cream.
- Sour cream.
- Lemon.
- Basil pesto.
- Salt and black pepper.
- 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
- 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 using a strainer.
- 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, sauté 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.
- 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.
Can I make this ahead?
This pasta is definitely best served straight away but leftovers can be kept in an airtight container for up to 3 days in the fridge. I wouldn’t recommend freezing as the sauce might split once thawed.
Summer pasta recipes
- 20 minute Lemon Zucchini Pasta with Whipped Goat’s cheese
- Creamy Lemon Chicken Pasta Primavera
- 20 minute cherry tomato pasta
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.
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Servings: 4
Calories: 414kcal
Ingredients
- 500 g (1lb) orecchiette
- 1 small red onion finely chopped
- 3 garlic cloves crushed
- 2 tsp lemon zest
- pinch of chilli flakes
- 4 ears of corn
- 1 cup cream
- ½ cup sour cream
- 1 tsp lemon juice
- ½ cup basil pesto
- fresh basil for serving
Instructions
- 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.
- 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 add the lemon juice. Allow to simmer for 5 minutes until the sauce coats the back of a spoon easily.
- 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.
Nutrition
Calories: 414kcal | Carbohydrates: 61g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 34mg | Potassium: 365mg | Fiber: 5g | Sugar: 6g | Vitamin A: 602IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 2mg
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