Pasta with Corn and Goat Cheese

This simple recipe is a great way to highlight fresh summer corn, so take advantage of farmers’ market specials during the peak season. And don’t skimp on the fresh herbs—a nice variety adds brightness to the dish.

Regan Burns Cafiso

Pasta with Corn and Goat Cheese

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    2 tablespoons extra-virgin olive oil 1/2 cup dry white wine, white vermouth, or chicken broth
    2 medium leeks, white and pale-green parts only, halved lengthwise, rinsed, and thinly sliced 6 ounces fresh goat cheese (chevre)
    Coarse salt and freshly ground pepper 12 ounces pipe rigate, or other short, tubular pasta
    4 medium ears corn, kernels removed (about 2 cups) 1/3 cup coarsely chopped mixed herbs, such as parsley, thyme, basil, chives, tarragon, and oregano


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    • 1

      Bring a large pot of salted water to a boil. Heat olive oil in a large sauté pan over medium heat; add leeks and a pinch of salt. Cook, stirring occasionally, until leeks are almost completely tender and translucent. Add corn and cook for two minutes, then stir in wine and cook one minute more. Remove from heat and crumble goat cheese into pan, gently folding it into the corn mixture (goat cheese will not be completely melted or incorporated at this point.) Season with salt and pepper.

    • 2

      Cook pasta according to package directions. Before draining, reserve 1 cup of pasta water. Drain pasta well and return to pot. Add corn mixture to cooked pasta, stirring well to coat it with the goat cheese. Drizzle in pasta water until desired consistency is reached. Fold in fresh herbs; serve immediately.

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