Summary: A Mexican take on summertime pasta. A bit of spice, lots of flavor, light and delicious.
Yield: serves 2-3
- 250 grams sepia spaghetti (or whole wheat spaghetti)
- 2 tablespoons 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 jalapeño, seeded and finely chopped
- 1/3 cup basil leaves, cut in chiffonade
- 1/3 - 1/2 cup whey (or milk + some pasta cooking water)
- 1/4 cup queso fresco, crumbled
- pecorino for grating over
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.
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.
When the onion is soft and translucent, add the squash and corn. Cook a few minutes and add the jalapeño and basil.
Stir in a third-cup whey, and lower heat to medium-low. Keep stirring, letting some of the whey evaporate.
Add in the cooked pasta and a bit more whey. Toss gently to combine and add the queso fresco.
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.