Linguine with Buttery Corn, Scallions, and Goat Cheese

Name: Linguine with Buttery Corn, Scallions, and Goat Cheese
Prep time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 12 oz. linguine; kosher salt; 4 tbsp. unsalted butter, divided; 1 bunch sliced green onions, greens and whites separated; Freshly ground black pepper; 3 c. corn kernels (from about 3 ears); 1 tbsp. freshly chopped parsley, plus more for garnish; 4 oz. soft goat cheese

By Lindsay HuntPublished: Jun 12, 2015

Cuisine, Food, Dish, Ingredient, Taglierini, Noodle, Italian food, Produce, Vegetarian food, Capellini,

Lindsay Hunt

Yields:

Prep Time:

10 mins

Total Time:

25 mins

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Mix up pasta night with flavor bombs like buttery corn and tangy goat cheese.

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Ingredients

12 oz. linguine
kosher salt
4 Tbsp. unsalted butter, divided
1 bunch sliced green onions, greens and whites separated
Freshly ground black pepper
3 cups corn kernels (from about 3 ears)
1 Tbsp. freshly chopped parsley, plus more for garnish
4 oz. soft goat cheese

Directions

1. Step 1In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Step 2Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat. Add green onion whites and season with salt and pepper. Cook, stirring frequently, until green onions are just tender, 3 to 4 minutes. Add corn, tossing to coat, and cook until just tender, 2 to 3 minutes more.
3. Step 3Add pasta, ½ cup pasta water, and remaining 2 tablespoons butter to pan and toss to combine. Add additional water to loosen the sauce, if necessary. Fold in green onion greens and parsley. Serve dolloped with goat cheese and topped with more parsley.