A Nice Green Pasta

Much to our surprise, Sophie's braces may come off before our move! If she is faithful about wearing the rubber bands that were doled out this past visit, you know, the ones that allow her to open her mouth approximately 1/2".  According to Sophie, they could also be just the ticket for that ventriloquist career she has been hoping for.

Until then, any fresh corn intake for Sophie must be of the "off the cob" variety.  One of the nice things about cilantro vs. basil is the sauce doesn't seem to turn goose turd olive green when exposed to air.

Green Pasta

1 lb pasta (short shapes like fusilli, gemelli work well)

4 ears of fresh corn, kernels removed

1 bunch cilantro

1/4 extra virgin olive oil

Juice of two limes

2 pinches kosher salt

1/4 tsp. chipotle chili powder

2 oz. soft goat cheese

2 scallions, sliced

a handful or two of arugula

In a blender mix the cilantro, lime juice, olive oil, salt, chili powder and goat cheese.  Mix with corn off the cob.  Cook pasta and drain, reserving some cooking water to thin sauce if necessary.  Toss hot pasta with corn/sauce mixture, arugula and scallions.

Refrigerates well and is almost as good cold.

Thanks to Maddy for suggesting cilantro instead of basil.  If you are a cilantro hater you could substitute basil.