12 oz farfalle
1 tbsp olive oil
1 bunch of green onions, thin sliced, with green and white parts seperate
2 large ears corn, shucked and kernels removed
black pepper, salt to taste
3 tbsp unsalted butter
1/2 cup grated parmesan cheese
1/2 cup torn basil or mint
1/4 tsp red pepper flakes or to taste
lemon juice as needed
Heat a large pot of salted water to a boil. Cook pasta according to 1 minute less than package instructions for al dente. Reserve 1/2 cup of water.
Heat oil in a saute pan on medium, add green onion white parts and a pinch of salt. Cook until soft. Add 1/4 cup of water and all but 1/4 cup of corn. Cook until corn is almost tender, 3-5 minutes. Add 1/4 tsp of salt, 1/4 tsp pepper, and transfer the mixture to a blender. Puree until smooth but pourable. Add water if needed.
Heat the skillet again on high and melt the butter. Add the 1/4 cup of corn and cook until tender, about 1-2 minutes. Add corn puree and cook for 30 seconds.
Reduce heat to medium and add pasta and half reserved pasta water and coat. Cook for 1 minute, then add 1/4 cup of green onions, parmesan, herbs, red pepper, salt and pepper to taste. Transfer to a bowl and garnish with green onions, herbs, oil and black pepper.