Linguine With Buttery Corn, Scallions, And Goat Cheese
- 12 ounces Linguine
- 1/2 teaspoon salt
- 1/4 teaspoon Pepper
- 1 bunch Scallions sliced, greens and whites separated
- 3 cups Corn
- 1 tablespoons Parsley
- 4 ounces Goat Cheese soft
- 1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- 2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat. Add green onion whites and season with salt and pepper. Cook, stirring frequently, until green onions are just tender, 3 to 4 minutes. Add corn, tossing to coat, and cook until just tender, 2 to 3 minutes more.
- 3. Add pasta, 1/2 cup pasta water, and remaining 2 tablespoons butter to pan and toss to combine. Add additional water to loosen the sauce, if necessary. Fold in green onion greens and parsley. Serve dolloped with goat cheese and topped with more parsley.
linguine, salt, pepper, scallions, corn, parsley
Taken from www.epicurious.com/recipes/member/views/linguine-with-buttery-corn-scallions-and-goat-cheese-5abc4c75a56574418a815b86 (may not work)