• 12 oz dry fusilli
• 2 tbsp. olive oil
• 10 pcs. scallions, trimmed and sliced
• 3 large ears corn, kernels removed
• 1 tsp. ground black pepper
• ½ cup GALBANI grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp. fresh lemon juice
• 2 tsp. salt, plus more to taste

1. In a large pot, bring water to a boil. Add fusilli and cook until almost al dente. Drain, but keep 1 cup pasta water aside. 

2. In another pot, over medium heat, pour olive oil, add scallions and sauté until soft. Stir in all remaining ingredients other than ¼ cup corn, add ¼ cup pasta water and simmer for approx. 10 minutes. 

3. Pour mixture into blender and puree until smooth.
4. In a sauce pan, grill remaining ¼ cup corn until tender, add pureed mixture and stir well.
5. Transfer sauce to pot with fusilli and stir until fully combined. If necessary, add more pasta water and coat well. 

6. When plating, add additional parmesan and ground black pepper to taste and decorate with fresh herbs of choice.

Tip: Separate the green and white part of the scallions when chopping. You can mince the green parts and use them for topping when serving the pasta. 

Now tell me, once you’ve tried this pasta, is it all I said it was? Be honest, leave me a comment bellow!