Peak Season Summer Pasta

It’s not summer until our feeds are full of tomato and corn recipes. This Sungold tomato and corn pasta with pesto and creamy Burrata is everything you want to eat all summer long…

Recipe:

• 1lb (500g) small shell or Orecchiette pasta

• Olive oil

• 1 small red onion finely chopped

• 3 garlic cloves crushed

• 2 tsp lemon zest

• pinch of chilli flakes

• 4 ears of corn, shucked

• 1 cup cream

• ½ cup pasta water

• 1 tsp lemon juice

• 1/3 to 1/2 cup basil pesto

• fresh basil for serving

Steps:

1. Bring salted water to a boil and cook the pasta according to package instructions.

2. In a large saucepan the red onion in a tablespoon of olive oil. Add the garlic, red pepper flakes and lemon zest and cook for another minute.

3. Add the corn and cook for a few minutes.

4. Pour in the cream and simmer on low for 2 or 3 minutes, stirring regularly.

5. Drain the cooked pasta and add to the corn mixture. Add the pasta water and lemon juice.

6. Stir through the pesto and place the Burrata on the pasta. Break it up with a spoon and mix into the pasta.

7. Serve topped with fresh basil leaves