In a high speed blender (we used a Vitamix), puree all ingredients
together. Taste and adjust. If you want it more sweet, add more
agave, more tart, add more lemon, more rich, add more olive oil.
And, of course, add salt to taste.
Note, that the corn flavor will intensify if you let it sit for a bit. Store
in the refrigerator until ready to use. This can be made up to 2 days
in advance.
Cook the pasta in salty water, until al dente.
In a large bowl place the loose corn kernels and arugula. Scoop
cooked pasta noodles on top along with some of the starchy pasta
water. Spoon in the almond cream, a little at a time along with more
pasta water, tossing as you go to wilt the arugula, and thin out the
cream sauce.
Continue adding sauce, salt, pepper, red pepper flakes, basil and
another few squeezes of lemon… taste as you go. Use as much or
little of the cream sauce as you like. This can be a very light dish, or
a more rich one depending on what you’re in the mood for.
note, if you made the sauce ahead of time and it is cold from the
refrigerator, you might want to mix everything together in a large
skillet (with a little bit of olive oil) over low heat instead of a bowl so
your final dish is hot and not lukewarm.
Originally Submitted
9/11/2013
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