Pasta with fresh corn, feta and basil

This summer pasta only uses sweet corn, feta, and basil leaves for toppings, but you'd be surprised at how flavorful it tastes!




Place the orecchiette in a large, wide frying pan or pot. It should be able to lie flat, but it doesn’t have to be in a single layer. Add enough cold water to cover the orecchiette by about ½ inch. Add ¼ teaspoon salt and place pan over high heat. Stir every now and then. Once it comes to a boil, keep stirring until pasta is just tender. The whole process will take about 15 min.

Cut the kernels off the corn. Combine feta, basil and oil in a large serving bowl.

As soon as the pasta is barely tender, add corn kernels to the water and stir well. Drain then transfer to serving bowl. Stir well. Serve immediately.