It's August and it is prime summer corn season. My daughter, Elizabeth, reminded me of this amazing recipe. I am modifying it to use 500g/17.6 oz of pasta to feed 5 people by increasing everything by 25%. To make dinner easier, I am making the sauce ahead (up to step 4). I am using both basil and mint. Here is a link to the recipe: https://cooking.nytimes.com/recipes/1018212-creamy-corn-pasta-with-basil.
This is a photo of the pre-made sauce:
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