Creamy Cavatappi with Roasted Corn, Leek, and Lemon Thyme

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the corn kernels with the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Spread on a tray and roast for 12 to 15 minutes at 220°C / 425°F, stirring once, until lightly charred in spots.

2. 2

   Meanwhile, bring a large pot of salted water to a boil. Cook the cavatappi until al dente according to the package, usually 9 to 11 minutes. Reserve 120 ml / 1/2 cup of the pasta cooking water and drain the pasta.

3. 3

   In a large skillet, melt the butter over medium heat. Add the leek and cook for 4 to 5 minutes until tender. Stir in the garlic and fresh thyme and cook 30 seconds more until fragrant.

4. 4

   Add the heavy cream, lemon zest, the remaining salt, and the remaining black pepper. Cook for 2 minutes over medium-low heat without letting it boil aggressively.

5. 5

   Add the grated Parmesan gradually, stirring until the sauce is smooth. Stir in the lemon juice and 60 ml / 1/4 cup of the reserved pasta water to loosen the sauce.

6. 6

   Add the cooked pasta and roasted corn to the skillet. Toss well for 1 to 2 minutes so the sauce coats the pasta. If needed, add the remaining pasta water little by little until the texture is creamy.

7. 7

   Taste and adjust salt or pepper if needed. Serve hot, with extra Parmesan on top if desired.