1 pound short-cut pasta
1 Tbsp extra virgin olive oil
2 Tbsp salted butter
4 ears corn, kernels removed from the cob
2 cloves garlic, minced or grated
Salt and black pepper
1 tsp crushed red pepper flakes
1 cup whole milk ricotta cheese
4 ounces brie cheese
1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup fresh basil, roughly chopped
Zest and juice of 1 lemon
Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.
In the same pot set over medium-high heat, add the butter, corn, garlic, Milford Spice Company’s Garden Glory, and red pepper flakes.
Cook another 5 minutes or until the corn is golden. Add the reserved pasta cooking water, wine, ricotta, and brie, stirring until the cheeses are melted and a sauce has formed.
Stir in the pasta, tossing well to coat. Add the basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil. Enjoy!