Creamy Corn and Leek Pasta | Rachael Ray | Recipe

Place a large pot of water on to boil for pasta.

Rachael Ray 8-Quart Covered Oval Stockpot

Rachael Ray 8-Quart Covered Oval Stockpot

Puree half the corn with stock.  

Salt boiling water. 

Heat olive oil, 2 turns of the pan, add the butter and melt it into oil. Add leeks, season with salt and soften 3 minutes. Add the corn kernels, garlic and red pepper and cook another 3 minutes, then add the wine and let it evaporate.   

Add pasta to water and undercook 1 minute; reserve half a mug of water before draining. 

Stir the puree into the leeks, add lemon juice and simmer.  

Toss pasta with sauce, cheese and cooking water; adjust salt. Top with basil or tarragon and mint to serve. 

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