Corn and Garlic Scape Pasta with Burrata | RICARDO

Name: Corn and Garlic Scape Pasta with Burrata | RICARDO
Ingredients: 1 lb (450 g) short pasta (casarecce or penne); 4 to 6 ears of corn, husks removed, kernels removed from the cobs, or 4 cups (600 g) thawed frozen corn kernels; 12 garlic scapes, cut into pieces 1/2 inch (1 cm) long; 1/4 tsp red pepper flakes, or more to taste; 3 tbsp butter; 3/4 cup (55 g) fresh Parmesan cheese, grated; 2 lemons, zest finely grated; 2 tbsp (30 ml) lemon juice; 1 1/2 cups (45 g) basil leaves; 1 burrata (250 g), at room temperature, drained and torn; Lemon wedges, for serving

www.ricardocuisine.com

Celebrate the end of summer with this easy weeknight pasta with burrata recipe, bursting with sweet corn and garlic scapes. It’s a fresh and creamy dish!

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Ingredients

1 lb (450 g) short pasta (casarecce or penne)
4 to 6 ears of corn, husks removed, kernels removed from the cobs, or 4 cups (600 g) thawed frozen corn kernels
12 garlic scapes, cut into pieces 1/2 inch (1 cm) long
1/4 tsp red pepper flakes, or more to taste
3 tbsp butter
3/4 cup (55 g) fresh Parmesan cheese, grated
2 lemons, zest finely grated
2 tbsp (30 ml) lemon juice
1 1/2 cups (45 g) basil leaves
1 burrata (250 g), at room temperature, drained and torn
Lemon wedges, for serving