Creamed Corn Pasta

Ingredients

• 250
  
  grams sepia spaghetti (or regular or whole wheat spaghetti)
  
• 2
  
  tablespoons salted butter
  
• 2
  
  small spring onion bulbs, cut into thin slivers (or use 1/4 c of slivered red onion)
  
• 1/2
  
  teaspoon salt
  
• 1
  
  pattypan squash, cut into small batons
  
• 1
  
  ear of corn, kernels cut off, cob discarded
  
• 1/2
  
  jalapeño, seeded and finely chopped
  
• 1/3
  
  cup basil leaves, cut in chiffonade
  
• 1/3 – 1/2
  
  cups whey (or milk + some pasta cooking water)
  
• 1/4
  
  cup queso fresco, crumbled
  
• 
  
  pecorino for grating over
  

Directions

1. Set a 4-quart pot of well-salted water to boil. When boiling, add your spaghetti, and cook until al dente. Don’t discard cooking water.
2. In the meantime, in a 10? skillet, heat the butter over medium-high heat. When melted, add the onion and salt, stir to combine, cook for a minute, and lower the heat to medium.
   When the onion is soft and translucent, add the squash and corn. Cook a few minutes and add the jalapeño and basil.
3. Stir in 1/3 c whey, and lower heat to medium-low. Keep stirring, letting some of the whey evaporate.
   Add in the cooked pasta and a bit more whey. Toss gently to combine and add the queso fresco.
4. Turn out into a serving bowl, splashing with more whey or cooking water if it seems dry. Add more basil if you’d like, and grate some pecorino over the top.