Author Notes: Oh my gosh, y'all. I just love this recipe. Summertime produce is awesome, but sometimes you just want a new take on it all- squash especially in my opinion- and this is a slightly Mexican take on it all. This pasta came about after a wild, brainstorm session while rummaging through my fridge and pantry. As it turns out, whey and corn love each other, and a little jalapeño in your pasta is fun! - em-i-lis
- 250 grams sepia spaghetti (or regular or whole wheat spaghetti)
- 2 tablespoons salted butter
- 2 small spring onion bulbs, cut into thin slivers (or use 1/4 c of slivered red onion)
- 1/2 teaspoon salt
- 1 pattypan squash, cut into small batons
- 1 ear of corn, kernels cut off, cob discarded
- 1/2 jalapeño, seeded and finely chopped
- 1/3 cup basil leaves, cut in chiffonade
- 1/3 - 1/2 cup whey (or milk + some pasta cooking water)
- 1/4 cup queso fresco, crumbled
- pecorino for grating over
- Set a 4-quart pot of well-salted water to boil. When boiling, add your spaghetti, and cook until al dente. Don’t discard cooking water.
- In the meantime, in a 10″ skillet, heat the butter over medium-high heat. When melted, add the onion and salt, stir to combine, cook for a minute, and lower the heat to medium. When the onion is soft and translucent, add the squash and corn. Cook a few minutes and add the jalapeño and basil.
- Stir in 1/3 c whey, and lower heat to medium-low. Keep stirring, letting some of the whey evaporate. Add in the cooked pasta and a bit more whey. Toss gently to combine and add the queso fresco.
- Turn out into a serving bowl, splashing with more whey or cooking water if it seems dry. Add more basil if you’d like, and grate some pecorino over the top.