This pasta is so simple to make, so fresh tasting and inexpensive.
The original recipe came from Epicurious but I tweaked it to save time by using microwaved frozen corn
as opposed to raw sweet corn and I omitted the bacon as I am eating a vegetarian diet.
1 lb. linguine
1 package of frozen corn (you will need about 3 cups total)
1 garlic clove, minced
3/4 c. heavy cream
1/2 c. Parmesan cheese and additional for serving
1/2 c. basil or cilantro, minced (I used cilantro)
Salt and pepper to taste
Cook the pasta in a pot of boiling water according to package directions.
Cook corn in a microwave according to directions and drain any liquid after cooking.
Put the heavy cream in a blender along with half the corn and a minced garlic clove.
Buzz until smooth and season with salt and pepper to taste.
Drain the pasta and toss with the cream/corn mixture and add the remaining
corn, chopped basil or cilantro and the 1/2 c. of Parmesan cheese.
Serve with additional Parmesan cheese and coarsely ground pepper.