Creamy Corn and Kale Pasta

Prep Time 10

Cook Time 20

Servings People

8-10 oz spaghetti
2 tbsp olive oil
1 tsp fresh ground black pepper
¼ tsp red pepper flakes (optional, for spice)
1 bunch scallions, green and white parts separated, thinly sliced (about ½ cup of each)
1 tsp kosher salt, divided
3 cups corn kernels (about 3-4 ears corn)*
3 cups loosely packed thinly sliced kale**
2 tbsp butter
tbsp lemon juice
½ cup finely grated parmesan cheese
Salt and pepper, to taste
*You can use fresh or frozen corn.
**If you don’t like or want to add kale, just skip it! Follow the recipe as is, but instead of adding the kale, salt, and water after blending the corn, just skip that step and add the pasta along with the pasta water and salt into the pan with the corn.
Note: fresh tomatoes and basil would be delicious on top!

Fill a large pot with water (about 4 quarts) and plenty of salt (about 2 tablespoons, this helps season the pasta, you won’t be eating all of it!) and bring to a boil. Add pasta and cook until al dente. Reserve 1 ½ cups of the pasta water before draining. Drain pasta and set aside.
In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the black pepper and red pepper flakes (if using) and let cook for 30 seconds, stirring constantly (to toast the spices). Stir in the white scallions and ½ tsp salt and cook for 3 minutes, until the scallions have softened.
Add the corn and cook for another 3-4 minutes, or until the corn is tender (it will take a minute or so longer for frozen corn). Turn off the heat and transfer to a blender with ½ cup tap water and blend into a thick mixture, with some corn chunks remaining (this will happen fast).
Return the skillet to medium-high heat and pour the corn back in along with 1 cup tap water, kale, and remaining ½ teaspoon salt and cook for 2-4 minutes, stirring often to submerge the kale, or until the kale softens/wilts. Add the drained pasta, 1 cup reserved pasta cooking water, green parts of scallions, and butter and toss to coat (tongs are best), until a glossy, thick sauce forms and coats the noodles, about 3-5 minutes. Add splashes of pasta water if the sauce is looking too dry. Stir in the lemon juice. Season with more salt and pepper, to taste.
Serve topped with plenty of parmesan and black pepper.

Substitutions:

To make gluten-free, using gluten-free pasta (Jovial Foods is my favorite)
To make vegan, use vegan butter (or skip it, it just might not be as glossy) and skip the Parmesan. Just be sure to sprinkle some salt on top.
See recipe note for skipping the kale.
You could use spinach or any leafy green in place of the kale. Broccoli would even work if you finely chop it.
You could just use chopped onion, shallot, or garlic in place of the white scallions and any fresh herb (chives, parsley) in place of the green scallions.
Add fresh tomatoes in at then end or as a garnish along with some fresh basil.

Reheat the pasta in the microwave until warmed through. Top it with a squeeze of fresh lemon, fresh herbs, and sprinkle with salt and pepper.
Add chopped tomatoes on top for a fresh, juicy add-on!