Fettuccine with Sweet Corn

I had seen several recipes for corn/pasta dishes before trying this dish, and I found the combination intriguing. Most of the recipes called for heavy cream, but I thought the dish would be rich enough with the starch on starch goodness of sweet corn and egg pasta, so I opted for something a little more reasonable. It's still a very rich dish and I wouldn't want to calculate the calories on this one, but if you were looking for a heavy summer dish (yes, yes, I appreciate the contradiction) this would be a tasty one.

Fettuccine with Sweet Corn

1 tbls butter
2 shallots, minced
3 cups of corn (cut from 5 - 6 ears)
1/4- 1/2 cups of vegetable broth
1/4 cup of fresh basil, sliced into ribbons (chiffonade)
salt and pepper to taste
12 oz. of fettuccine (preferably a fresh egg pasta)

Set a large pot of water to boil for the pasta.

In a large skillet, heat the butter on medium, then saute the shallot until translucent. Add the corn, sprinkle with salt, and continue to saute until the corn turns bright yellow and is just tender.

Remove 1/2 of the corn and shallot to a food processor or blender. Add the broth to the corn mixture in the food processor, starting with 1/4 cup then adding more as necessary, and blend. The result should be a creamy sauce, but not a puree. Pour the sauce back into the skillet with the whole corn. Add the basil and increase the heat slightly to bring to a boil.

Salt the water for your pasta and cook according to the package directions. Fresh pasta will take just a couple of minutes to cook, while dried pasta will take much longer. Drain when just al dente and toss with the corn sauce mixture in your skillet. The pasta should absorb some of the liquid from the corn sauce. Season with salt as needed and several grinds of black pepper.