Creamed Corn Pasta

• 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 jalapeno, 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

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.rnWhen the onion is soft and translucent, add the squash and corn. Cook a few minutes and add the jalapeno and basil.
3. Stir in 1/3 c whey, and lower heat to medium-low. Keep stirring, letting some of the whey evaporate.rnAdd 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.

sepia spaghetti, butter, onion, salt, pattypan squash, corn, basil, whey, queso fresco

Taken from food52.com/recipes/18525-creamed-corn-pasta (may not work)