Ricotta, Havarti, Lemon Basil Pasta

 

Ingredients:

1 pound of short cut pasta of your choice
1 TBSP olive oil
3 TBSP unsalted butter
1 1/2 cups of frozen corn (or 2 ears of fresh corn, kernals removed from cob)
2 cloves of garlic minced
2 cloves of garlic, sliced
1 small shallot, minced - about 2 TBSP
1 cup of ricotta
4 oz Havarti cheese, cubed
1/2 cup dry white wine
1 large handful of sliced basil, fresh
1 lemon, zest and juice
salt, pepper, red pepper flakes, garlic powder

Directions: 

1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1 cup of cooking water. Drain pasta and reserve. 

2. If you're cooking a protein with this dish, like a chicken cutlet or something, start that first in the pan you will make the sauce inn. Deglaze with water or wine and then start the next steps for the sauce. 

3. To the pan, add butter, garlic, shallot and some seasonings. Cook 2-3 min or until soft. 

4. Add corn and a little more seasoning and cook about 5 minutes. 

5. Add wine, pasta water, ricotta havarti over low heat. Stir until melted and a nice cheese sauce forms. 

6. Stir in the pasta. 

7. Add lemon zest, lemon juice, basil. Stir. 

8. Taste for seasoning.

9. Serve immediately and refrigerate leftovers for up to 3 days. 

Wine pairing: 

Reina de Castilla
Isabelino Verdejo
2020
Rueda, Spain