Ingredients
4 cups corn (from 5 ears)
1/2 cup chicken stock
2 tablespoons extra-virgin olive oil
2 ounces sliced smoked bacon, chopped
4 tablespoons unsalted butter
1 red Thai chile, finely chopped
Coarse salt and freshly ground pepper
1 pound campanelle or other shell-shaped pasta, such as orecchiette, cooked until al dente (1 cup cooking water reserved)
3 scallions, white and pale-green parts only, thinly sliced
2 cups baby arugula
Garnish: shaved Parmigiano-Reggiano or Parmesan cheese
Preparation
Puree 1 cup corn and the chicken stock in a blender.
Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes.
Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.
