Corn Asparagus Pasta
![Corn Asparagus Pasta Corn Asparagus Pasta](/upload/000/u3/b/7/corn-asparagus-pasta-images-big.jpg)
This simple, seasonal pasta has charred corn and asparagus and a generous sprinkle of brown butter breadcrumbs and feta cheese before serving. I could eat it every week when the veggies are in season. And maybe I do. Many of the components can be made in advance and it's a great recipe for leftover grilled corn.
Ingredients:
For the vegetables
- 3 ears of fresh corn (corn cobs)
- 1 bunch fresh green asparagus, trimmed of tough ends
- 1-2 tablespoon of olive oil.
- Salt and freshly ground black pepper, to taste
For the brown butter
- ½ cup unsalted butter
For the golden breadcrumbs
- 1 cup fresh bread crumbs
For the pasta
- 14 oz vermicelli, linguini or spaghetti
- 3 tablespoons olive oil
- 1 green jalapeño, seeded and minced
- ½ cup red onion, thinly sliced
- 1 garlic clove, minced
- 2 oz. grated feta cheese
- Olive oil, for drizzling
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Total Time:
40 minutes
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