Brown Butter & Corn Pasta

By KeyIngredient

Ingredients

• 4 medium ears corn
• 1 pound(s) campanelle or fusilli pasta
• 6 tablespoon(s) butter, (no substitutions)
• 1 cup(s) grated Parmesan cheese
• 1/4 cup(s) packed fresh basil leaves, torn

Preparation

Step 1

1.Heat large covered saucepot of salted water to boiling on high. Meanwhile, cut kernels off ears of corn; set aside.

2.Cook pasta as label directs. While pasta cooks, in 3-quart saucepan, melt butter on medium-high. Cook 3 to 4 minutes or until browned and very fragrant, swirling frequently. Reduce heat to medium. Add corn and 1/4 teaspoon each salt and pepper. Cook 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.

3.Reserve 1/4 cup pasta cooking water. Drain pasta well; return to pot along with corn mixture, Parmesan, basil, 1/8 teaspoon salt, and reserved cooking water. Toss until well coated.