4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for one minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
The Link LonkSeptember 26, 2020 at 07:47PM
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To get the most out of corn season, reach for your blender - Baltimore Sun
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