LINGUINE WITH CORN & ASPARAGUS
- 7 days ago
- 2 min read
Linguine, Corn, Asparagus, Jalapeño Pepper, Pecorino Romano
Pasta — Yield: 4 to 6 Portions
Summer doesn't get much better than this. Sweet corn, tender asparagus, and a touch of jalapeño come together in a light, vibrant pasta that celebrates the season's best ingredients. Finished with plenty of Pecorino Romano and perfectly seasoned, this simple linguine proves that a handful of fresh vegetables—and great technique—are all you need to create a dish that's elegant enough for company and easy enough for a weeknight.
Linguine with Fresh Corn & Asparagus
Ingredients
1lb Linguine
¾ cup Corn
½ ea Red onions
½ ea Jalapeño Pepper
3 oz Olive oil
¾ cup Asparagus chopped into the size of corn (more or less)
4 Tbsp Pecorino Romano Cheese
Tt Salt and Pepper
Method
Heat the olive oil in a large sauté pan over medium-high heat.
Add the red onion and jalapeño, cooking until the onion softens and becomes fragrant.
Stir in the corn and asparagus, then add about 1 cup of the pasta cooking water. Bring to a lively simmer.
Add the cooked linguine directly to the pan and toss continuously, allowing the pasta to absorb the cooking liquid and the vegetables to come together into a light, glossy sauce.
Season generously with kosher salt and freshly ground black pepper—proper seasoning is what brings the sweetness of the corn, the freshness of the asparagus, and the gentle heat of the jalapeño into balance.
Remove from the heat and finish with the grated Pecorino Romano, tossing until evenly coated. Serve immediately.
Chef's Note: This recipe is equally delicious with tagliolini or farfalle, making it easy to adapt to whatever pasta you have on hand.