Creamy Rigatoni with Charred Sweet Corn, Sautéed Zucchini and Goat Cheese with Chili-Lime and Crispy Cilantro Crumbs

Instructions

1. 1

   1. Bring a large pot of water to a boil and add half of the salt. Cook the rigatoni until al dente according to package timing. Reserve 180 ml (3/4 cup) of pasta water, then drain the pasta.

2. 2

   2. Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon (15 ml) olive oil and the corn. Cook for 5 to 7 minutes, stirring only occasionally, until some of the corn is deeply charred. Reserve 1/4 of the corn for finishing.

3. 3

   3. Reduce to medium heat, then add the butter and shallot to the same skillet. Cook for 2 minutes until softened. Stir in the garlic and cook 30 seconds more. Add the cream, goat cheese, half of the Parmesan, 60 ml (1/4 cup) of the pasta water, 1/2 teaspoon black pepper, and cook for 2 minutes, stirring, until smooth.

4. 4

   4. Transfer the creamy corn mixture to a blender, or use an immersion blender, and blend until fairly smooth. Add a little more pasta water if needed so the sauce is fluid but still thick.

5. 5

   5. In a clean skillet, heat the remaining 1 tablespoon (15 ml) olive oil over medium-high heat. Add the zucchini with a pinch of salt and cook for 3 to 4 minutes until tender but still slightly firm, with golden edges. Set aside.

6. 6

   6. For the crispy crumbs, preheat the oven to 400°F (200°C). Mix the breadcrumbs with the chopped cilantro, finely grated lime zest, red pepper flakes, remaining Parmesan, a pinch of salt, a pinch of pepper, and 1 teaspoon of lime juice. Spread on a small tray and bake for 4 to 6 minutes, stirring once, until golden and crisp.

7. 7

   7. Return the corn sauce to the skillet over medium-low heat. Add the cooked rigatoni, sautéed zucchini, and some of the remaining pasta water. Toss for 1 to 2 minutes until the pasta is well coated and glossy. Add more water if needed for a silkier texture.

8. 8

   8. Turn off the heat and add the remaining lime juice. Taste and adjust with the remaining salt and pepper as needed.

9. 9

   9. Serve the pasta in shallow bowls and finish with the reserved charred corn on top and the crispy cilantro chili-lime crumbs just before serving.