Charred Corn and Burst Tomato Pasta

Charred corn and burst, jammy tomatoes tossed with garlic and pasta, then finished with FreshElla, Euphoricotta or torn Burrata, softened into a silky, creamy sauce. Topped with fresh basil and a touch of red pepper flakes. Serve it warm, or make it ahead and serve it cold.

Serves:

Prep:

10 minutes

Cook:

15 minutes

Ingredients:

• 8oz pasta (penne or rigatoni work great)

• 2 cups cherry tomatoes, halved or whole

• 1 cup fresh corn kernels (or frozen, thawed)

• 3 cloves garlic, minced

• Olive oil

• Handful fresh basil, torn

• 4oz FreshElla (or Euphoricotta)

• Salt and pepper to taste

• Red pepper flakes (optional)

Instructions:

1. Cook pasta according to package directions. Do not drain!

2. Heat olive oil in large skillet over medium-high heat

3. Add corn, cook 3-4 minutes until lightly charred

4. Add tomatoes and garlic, cook 5-6 minutes until tomatoes start to burst

5. Add cooked pasta and a couple ladles of pasta water

6. Add your FreshElla or Euphoricotta and cook, stirring, over medium heat until cheese has softened into creamy perfection

7. Top with fresh basil, season with salt, pepper, and red pepper flakes.

Pro Tips: Add a couple spoonfuls of the brine from the FreshElla to intensify the flavor of the sauce – it's liquid gold!

For chilled pasta salad: Let the sauce cool to room temp before chilling, then toss with a little olive oil and a squeeze of lime right before serving to loosen it back up. Add the basil and a final pinch of salt at the end, not before - it holds its color and bite that way. Best eaten the same day.

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