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Winter is usually a time when people tuck in and cook at home more, but for us, the warmer months are when we get really excited about being in the kitchen. Opening the doors, turning on the tunes, and letting the kids play in the backyard while we cook makes the entire process more enjoyable. This recipe was a favorite this week, so we thought we’d share. It’s easy to modify if you don’t have the exact ingredients, and it can be whipped up in under an hour!

1 lbs farfalle (we wanted orecchiette but our local store was out)

2 Tbs unsalted butter

1 jalapeno, finely chopped

5 ears corn, shucked and kernels removed

kosher salt

8 oz crumbled feta cheese

1/2 c torn basil, plus more for serving

-Boil well-salted water and cook pasta until just short of al dente. Drain, reserving 1 cup of pasta water.

-In a large skillet, melt butter over medium heat. Add jalapeno and cook until soft. Add corn, cook until begins to brown. Season with salt. Add 1/4 c pasta water and bring to simmer. Cook until liquid reduced by half.

-Add pasta to skillet, toss to coat. Add feta cheese and another 1/4 c pasta water. Toss until glossy with sauce. Stir in basil, transfer to bowls, and top with additional basil before serving.


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