“great way to use up summer corn. can use 3 cups of frozen corn .since frozen corn is parboiled the heat of the pasta is enough to finish cooking it.”
READY IN:
25mins
SERVES:
2-4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot of boiling salted water cook corn remove
  2. when corn is -cool enough to handle cut
  3. the kernals off the cob.
  4. put the corn in a food processor with the cream parsley salt and pepper pulse four times to chop the corn to a coarse puree
  5. return the water to a boil .add the spaghetti and cook until done about 12 minutes reserved pasta water the corn mixture the ham and the butter if the sauce seems too thick add more of the reserved pasta water.

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