Recipe

Sweetcorn Fusilli

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Sweetcorn Fusilli

Fusilli pasta served with sweetcorn, courgettes and spring onions with fresh herbs.




Ingredients to serve 2

  • 150g x fusilli
  • 2 tbsp x harissa
  • 2 x sweetcorn cobs
  • 2 x courgettes – dice (½ cm)
  • ½ clove x garlic – peel, grate finely & chop
  • 2 x spring onions – slice thinly at an angle
  • 5g x fresh basil – discard stalks & chop finely
  • 5g x fresh parsley – discard stalks & chop finely
  • 5g x fresh chives – slice finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 300g x fusilli
  • 4 tbsp x harissa
  • 4 x sweetcorn cobs
  • 4 x courgettes – dice (½ cm)
  • 1 clove x garlic – peel, grate finely & chop
  • 4 x spring onions – slice thinly at an angle
  • 10g x fresh basil – discard stalks & chop finely
  • 10g x fresh parsley – discard stalks & chop finely
  • 10g x fresh chives – slice finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Fusilli pasta: Place a large saucepan on medium high heat and add the boiling water with a little salt. Add the fusilli and cook for 11 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain, saving some of the pasta water, and keep warm in a colander over a saucepan of hot water. Remove the fusilli from colander and place back into empty saucepan. Sprinkle fusilli with a little olive oil to prevent it from sticking together. Add the harissa and mix through. Add a splash of the pasta water to loosen the sauce.

Step 3

Sweetcorn cobs: Remove the husks and use a sharp knife to cut down the cobs lengthways to remove the kernels.

Step 4

Sweetcorn mix: Place a large frying pan on high heat, add a drizzle of olive oil, a knob of butter and the sweetcorn kernels and courgettes and cook for 6-7 minutes, before adding the garlic and spring onions. Cook for another 2 minutes and season with salt and pepper. Add HALF the sweetcorn mix and HALF the fresh herbs (basil, parsley and chives) to the fusilli pasta and mix through.

Step 5

Serve the fusilli topped with the REST of the sweetcorn mix and the REST of the fresh herbs (basil, parsley and chives).



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