Pasta With Corn And Kale…. and mushrooms and asparagus and garlic and butter. It’s a winning combination of fresh and earthy flavors.
Pasta With Corn And Kale
6 ears of corn
1 pound campanelle or fusilli pasta
1 pound thin asparagus, cut into short lengths
5 tablespoons extra-virgin olive oil
2 1/2 pounds assorted mushrooms (such as shiitake and cremini), sliced
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 bunches Tuscan kale, stems removed, leaves cut into strips
2 bunches green onions (white and light green parts), chopped
4 tablespoons unsalted butter, cubed
Freshly ground pepper and Parmesan cheese to serve
1. Cut the corn kernels off the cobs and transfer to a bowl.
2. Bring a large pot of water to a boil then add the pasta and cook according to package directions. Add the asparagus for the last few minutes of cooking time. Reserve 1 cup of the pasta cooking water, then drain.
3. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, about 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes. Transfer the mushrooms to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl.
4. Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot. Cook, stirring, until the garlic is soft, about 1 minute. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, green onions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes.
5. Add the pasta and asparagus and 1/2 cup of the reserved pasta cooking water to the pot. Cook, stirring, until heated through, adding more cooking water as needed to loosen the sauce. Season with salt and pepper. Serve with a sprinkling of Parmesan, if you like.
Recipe slightly adapted from Food Network
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