This dish is everything a summer pasta needs: fresh, creamy, sweet, cheesy, buttery and simple! It’s easily finished in under 30 minutes and packed with all sorts of flavors and textures. The key is to have all your ingredients ready to go and make sure you toss it all together well before plating and serving. It’s also the type of dish that’s best served immediately after it comes off the stove while it’s hot, smooth and creamy.

Ingredients:

• 1 lb farfalle, or another short pasta

• 8 oz. mascarpone cheese

• 2 cups sweet corn kernels

• 1-2 lemons, for zest

• Fresh basil leaves, couple handfuls

• 1 cup parmesan or pecorino, freshly grated (plus more)

• 2 cups reserved pasta water

• 1 cup mozzarella pearls

• Salt

• Ground black pepper

Instructions:

1. Start boiling water in a large pot for the pasta. Once you drop the pasta in, you can start the next step:

2. Use a large pan (big enough to hold all the pasta) to melt the mascarpone cheese on low heat. Add the corn to the pan, season with salt and pepper, stir to combine. Then add a ladle of the starchy pasta water to the pan. Stir cook on medium heat for a minute as the mixture thins, becomes creamy and bubbly.

3. Then add the very al dente pasta to the pan (the pasta will finish cooking in the creamy mixture). Stir to combine. Add the grated cheese over the pasta and continue to toss so the sauce can get creamier. Add another ladle of pasta water if needed because it’s feeling dry. Keep tossing, once the sauce is creamy, remove from heat. 

4. Then top with lemon zest, lots of fresh basil and mozzarella pearls. Plate into bowls. Serve hot, serve immediately. Garnish with more fresh basil, cheese and lemon zest.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade