Ingredients
- olive oil
- 3 1/2 3 1/2 1/2 cups fresh corn kernels (6 ears)
- 2 2 2 garlic cloves, peeled and smashed with flat side of knife
- salt & pepper
- 1/2 1/2 1/2 cup panko
- 1/4 1/4 1/4 tsp. crushed red pepper flakes
- 1/2 1/2 1/2 cup parmesan cheese
- 1 1 1 pound spaghetti
- 2 2 2 pints cherry tomatoes cut in half
- 1/2 1/2 1/2 cup fresh basil leaves
Preparation
Step 1
In large saute pan, heat 3 Tbsp. oil over medium low heat. Add the corn, garlic and 1/2 tsp. salt and cook for 8-10 minutes, stirring occasionally, until corn is tender.
Remove 1/2 cup of the corn and set aside. Transfer the rest of the corn mixture to the bowl of a food processor and allow to cool for 10 minutes. Meanwhile, make the spicey bread crumbs. Using a paper towel, wipe out the saute pan. Heat 1 Tbsp. oil over medium heat. Add the panko, crushed red pepper flakes and 1/4 tsp. salt. Cook, stirring often, for 3-5 minutes, until panko is golden brown. Remove to small bowl to cool.
Add 1 1/2 tsp. salt and 1/2 tsp. pepper to the corn and garlic and process until coarsely pureed. With processor running, add 3 Tbsp. oil and process until smooth. Add parmesan and pulse to combine.
Meanwhile, bring large pot of salted water to a boil. Add spaghetti and cook according to directions. While pasta cooks, wipe saute pan out again. Transfer corn "pesto" to an, add 1/4 cup pasta water and bring to simmer over low heat, stirring until smooth.
When pasta is done, use tongs to transfer to saute pan...do not drain. Toss with sauce. add cherry tomatoes and reserved corn and toss again. Sprinkle a thin layer of panko crumbs over pasta and scatter torn basil leaves over. Serve with remaining panko on side.