Sweetcorn and basil tagliatelle with broccolini and fried breadcrumbs
Try adding in-season corn to pasta with this delicious tagliatelle.
|1 Tbsp||Unsalted butter|
|1||Red onion, small|
|200 g||Broccolini, or green beans|
|150 g||Tagliatelle pasta|
- Strip the kernels from the corn cobs by holding the cob upright on a chopping board and slicing downwards with a knife. Melt the butter in a deep frying pan. Finely chop the onion, then add to the frypan. Let the onion soften over a low heat before adding the corn. Add the water, then turn up the heat and bring to the boil. Cook until the corn is tender, then stir in the cream and put aside.
- Bring a large saucepan of salted water to the boil, then add the broccolini or beans and cook until just tender. Lift them out in batches using a slotted spoon, then immerse in cold water. Once the broccolini is cold, drain through a colander.
- Bring the cooking water back to the boil, then add the pasta and cook until al dente. Drain the pasta over the broccolini - this will reheat it - and toss together. Coarsely chop the basil, stir into the corn and cream mixture, then place the pan on a low heat to warm through. Pour this mixture into the pasta saucepan, then add the pasta and broccolini. Gently lift the pasta through the sauce until well coated. Serve in warm bowls, sprinkled with fried breadcrumbs.
- For the breadcrumbs, melt the butter in a small frying pan and, when foaming, toss in the fresh breadcrumbs. Stir until they're well coated in butter, cooking until golden brown. Season with salt and pepper.