Lumaconi Pasta with Roasted Corn Cream, Lemon Ricotta and Olive Pangrattato

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the corn kernels and 2 unpeeled garlic cloves on a small tray, toss with 1 tablespoon olive oil, a pinch of salt, and pepper, and roast for 15 minutes until the corn develops golden edges.

2. 2

   2. Meanwhile, boil the lumaconi pasta in plenty of salted water until very al dente, about 2 minutes less than the package directions. Reserve 120 ml / 1/2 cup of the cooking water, drain the pasta, and toss it with a few drops of olive oil so it does not stick.

3. 3

   3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the shallot and the 2 chopped garlic cloves and cook for 2 to 3 minutes until softened. Add the fresh spinach, a pinch of salt, and cook for 2 minutes until wilted. Transfer the mixture to a strainer and press lightly to remove excess moisture. Chop the spinach if the leaves are large.

4. 4

   4. In a bowl, mix the ricotta with the lemon zest, 2 tablespoons lemon juice, basil, nutmeg, 30 g / 1/3 cup Parmesan, the sautéed spinach, and a little black pepper. Taste and adjust with salt if needed.

5. 5

   5. Remove the corn and roasted garlic from the oven. Peel the garlic cloves. Blend or process the roasted corn, roasted garlic, whole milk, butter, and 2 tablespoons Parmesan until thick and silky. If it is too thick, add a little reserved pasta water. Adjust with salt and pepper.

6. 6

   6. Lower the oven temperature to 200 °C / 400 °F. Spread the corn cream over the bottom of a medium baking dish.

7. 7

   7. Fill each lumaconi piece with the ricotta and spinach mixture using a small spoon. Arrange the filled pasta over the corn cream in a single layer.

8. 8

   8. In a small bowl, combine the breadcrumbs with the chopped green olives, 1 tablespoon olive oil, and the remaining Parmesan. Sprinkle this pangrattato over the filled pasta.

9. 9

   9. Bake at 200 °C / 400 °F for 15 to 18 minutes, until the top is golden and the sauce is bubbling at the edges. For deeper color, broil for 1 to 2 minutes, watching closely.

10. 10

    10. Let rest for 5 minutes before serving. Finish with a little extra black pepper and, if desired, extra basil leaves and a few drops of olive oil.