Eat Your Vegetables, the latest book by Joe Yonan, offers delicious vegetarian meals for one. This fusilli with corn sauce is the perfect dish for summer; the sweet corn and salty cheese compliment each other very well. The variations of this recipe are endless. Try using Parmesan instead of Pecorino, or parsley instead of basil. Not that I’m trying to “de-vegify” this recipe, but I don’t think bacon would be a bad addition, either.
Fusilli with Corn Sauce
from Eat Your Vegetables by Joe Yonan (Ten Speed Press, 2013)
3 ounces whole wheat fusilli, farfalle, or other curly pasta
2 ears fresh corn
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped (about 3/4 cup)
1 clove garlic, thinly sliced
2 tablespoons freshly grated Pecorino Romano cheese
Freshly ground black pepper
4 fresh basil leaves, stacked, rolled, and thinly sliced
Bring a large pot of salted water to a boil and cook the pasta until it is al dente.
While the pasta is cooking, shuck the corn and rinse it under running water, removing as many of the silks as you can with your hands. Rub one of the ears over a coarse grater set over a bowl to catch the milk and pulp. Cut the kernels off the other cob with a knife; keep the whole kernels separate from the milk and pulp.
Pour the oil into a large skillet set over medium heat. When the oil starts to shimmer, add the onion and garlic and sauté until tender. Add the corn kernels and sauté for just a few minutes, until the corn softens slightly and brightens in color. Stir in the corn milk and pulp and turn off the heat. Cover to keep warm.
When the pasta is al dente, drain it (reserving 1/2 cup of the pasta water) and add it to the skillet with the corn sauce. Toss to combine, adding a little pasta water if the sauce needs loosening. Stir in the cheese, then taste and add salt as needed and grind in plenty of fresh black pepper.
Stir in the basil, scoop everything into a bowl, and eat.
To download additional recipes and pre-order your copy of Eat Your Vegetables, check out our Scribd excerpt, below: