This one pan pasta is the epitome of an easy weeknight dinner. Fresh tortellini, sweet summer corn, and nutty brown butter all come together in a fresh and silky sauce that makes this brown butter corn tortellini one to add to your summer recipe arsenal.
2 C corn kernels from about 3 ears of corn, plus milk*
4 T butter
2 sliced scallions
1 tsp kosher salt
1/4 tsp chili flake
10 oz mini tortellini, refrigerated – not frozen
2 T grated parmesan cheese
1/2 C chopped mint
Juice and zest of one lemon
Blend half the corn kernels and all the corn milk along with 1 1/2 C water until smooth. Set aside.
In a large skillet set over medium heat melt butter completely. Continue to cook for 3-5 minutes, swirling frequently, until butter sizzles, foams, and then browns. Once the butter looks dark, golden-brown add the scallions, salt, chili flake, and the remaining corn kernels. Stir and cook for 3 minutes, or until scallions soften and corn begins to lightly brown at the edges.
Add the tortellini to the pan, and pour over the corn/water mixture. Bring to a boil and then lower heat to maintain a medium simmer, stirring occasionally for 3-5 minutes, or until the tortellini is cooked through and most of the liquid has been absorbed.
Add the grated parmesan, chopped mint, lemon zest, and juice. Stir to combine, season to taste, and serve immediately.
*Corn milk refers to the liquid that comes out when you scrape the back of your knife against the cob, after the kernels have been cut off. It is milky white and packed with flavor – don’t skip it.
You might need up to a cup of extra water and five more minutes of cooking time if you’re using full size tortellini.
Keywords: one pan pasta, corn tortellini, brown butter pasta, summer corn recipes, one pot recipe