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
Ingredients
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250
grams sepia spaghetti (or regular or whole wheat spaghetti)
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2 tablespoons
salted butter
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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
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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 cups
whey (or milk + some pasta cooking water)
-
1/4 cup
queso fresco, crumbled
-
pecorino for grating over
Directions
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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.
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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.
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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.
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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.
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