Fettuccine, Corn, and Dill with Ricotta
This is an excellent way to use fresh corn during its peak season. The sweet flavor of the corn combines well with the dill for an overall tasty pasta dish. Serves 2-4
Ingredients
- 12 ounces fresh or dry fettuccine
- 3 ears yellow corn , husked
- 1/3 cup fresh dill , chopped
- 1/2 cup ricotta
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Add the corn to a medium pot of water and bring to a boil. Reduce the heat to a gentle boil and cook for 10 minutes. Remove from the heat and drain. When the corn is cool enough to handle, carefully, cut the corn off the ears. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is al dente. Drain the pasta, reserving 1 tablespoon of the water.
- While the pasta is cooking, in a large pan, heat 2 tablespoons olive oil over medium-high heat. Add the corn and cook for 2 minutes, stirring. Add the dill and cook for 2 minutes longer, stirring.
- Add the pasta, ricotta, reserved water, and the olive oil to the pan, and season with salt and pepper. Cook for 2 minutes, gently mixing until combined.
- Transfer the pasta to a serving platter or individual bowls. Serve immediately.
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