Featured image: The Animal Farm
At The Animal Farm, a laid-back neighborhood restaurant in Columbus, Georgia, chef Hudson Terrell lets local produce lead the way. His Sweet Corn Pasta is a bright, rich dish that’s as comforting as it is elegant.
The recipe starts with rigatoni tossed in a velvety sweet corn cream sauce made from fresh corn, thyme, honey, butter, and cream. Once the pasta is coated, it’s topped with dollops of red pesto (sun-dried tomatoes, roasted red pepper, garlic, lemon, and basil), along with toasted pumpkin seeds for crunch, crumbled feta for tang, and fresh basil to brighten it all up.
Here’s the full breakdown.
Sweet Corn Pasta
Ingredients
- 16 oz rigatoni pasta
- Toasted pumpkin seeds for garnish
- Crumbled feta for garnish
- Fresh basil for garnish
Sweet Corn Cream Sauce
- 8 oz sweet corn fresh or frozen
- 2 cups heavy cream
- 2 sticks unsalted butter
- 1 tablespoon honey
- 4 thyme sprigs
- Salt to taste
Red Pesto
- 1 cup sun-dried tomatoes
- 2 tablespoons roasted red peppers
- ½ cup grated Parmesan cheese
- 4 cloves garlic
- 2 tablespoons lemon juice
- 1 cup fresh basil
- ¼ cup extra virgin olive oil
- Salt to taste
Instructions
Pasta
- Cook the rigatoni in salted water until al dente.
- While the pasta cooks, prepare the cream sauce and red pesto.
- Drain the pasta and add it to the sweet corn cream sauce, tossing until fully coated.
- Plate the pasta and top with dollops of red pesto.
- Garnish with toasted pumpkin seeds, crumbled feta, and fresh basil. Serve warm.
Sweet Corn Cream Sauce
- In a saucepan over medium heat, melt the butter with the cream and thyme sprigs.
- Add the corn and cook for about 5 minutes, until the kernels are soft.
- Stir in the honey and salt to taste. Remove thyme sprigs.
- Blend the mixture until smooth and creamy.
Red Pesto
- Combine all ingredients in a food processor or blender.
- Blend until smooth, adjusting seasoning to taste.
Looking for more recipes from around the South? Click here.
