Fresh Spinach Fettuccine With Roasted Cream Corn

I love fresh spinach pasta.
It can seem like  a lot of work.

The trick is to make the dough the night before and do the rolling the next day.

I have the recipe for my spinach pasta in an earlier posts. Next make a lot and freeze. The best way is to make little portion size nests and dust with rice flour. Rice flour is not heavy and will absorb extra moisture. Fresh corn needs to be cleaned with a stiff brush and then cut the kernels from the cobs. Now bring a large pot of salted boiling water to the boil for the pasta.

Ingredients:
4 or 5 ears of fresh corn
8 ounces of fresh spinach fettuccini
1/4 cup lightly roasted pine nuts
1 small shallot minced
3 tablespoons of fresh basil pesto
1 1/2 cups of half and half or light cream
1/2 teaspoon of freshly cracked black pepper
3 ounces of half Pecorino Romano and Parmesan
Pinch of Aleppo Peppers
1/4 teaspoon of smoked paprika
1 tablespoon of olive oil

Roast the pine nuts for a few minutes in a 325 degree oven. Set aside. For the sauce you will heat the olive oil and add the shallot and corn. Diced red pepper is nice too. Cook until the kernels are just a little brown. Stir in half and half and spices. Add a little pesto to taste. Now add your pasta and cheese !