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Fettucine and Sweet Corn Cream Recipe

   
 

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     Fettucine and Sweet Corn Cream

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 mins.

Ingredients
3/4 slivered or sliced almonds
3/4 cups corn kernels, blanched (fresh or frozen)
1/2 cup water, soy milk or soy cream
1 tbsp olive oil
1 clove minced garlic
1 tbsp minced onion
juice of 1/2 lemon
1 tbsp agave, salt and pepper to tase
8 oz. fettucine
 
3/4 cup corn kernels, blanched if frozen
2 cups uncooked arugula or spinach
3/4 corn cream sauce
1/2 cup reserved pasta water
juice of 1/2 lemon
salt and pepper to taste
1/4 cup basil, chopped
red pepper flakes (optional)

Instructions
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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