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

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.

• Extra-virgin olive oil. Butter or avocado oil can be used instead. 
• 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 short type of pasta of your choice. Farfalle or penne are great options – the corn will slip off long pasta shapes so I wouldn’t suggest using spaghetti, linguine, etc.

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 pasta using a colander.
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 skillet or pan set over medium-high heat, 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.
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 then drizzle with more basil pesto, a generous grating of parmesan cheese 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

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