Roasted Tomato & Summer Corn Pasta

Ingredients

• 1 lb pasta
• 1 tin Red Feather butter
• 2 pints cherry tomatoes
• 3 ears corn, kernels removed
• 3 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1/2 cup reserved pasta water
• Juice and zest of 1 lemon
• 1 handful fresh basil, torn
• Black pepper
• Salt
• Olive oil

Method

1. Preheat oven to 425F. Add cherry tomatoes and corn to a sheet pan. Drizzle lightly with olive oil and season with salt and pepper. Roast for 20 to 25 minutes, until the tomatoes begin to burst and the corn is lightly caramelized.
2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water before draining.
3. In a large skillet, melt 6 to 8 tbsp Red Feather butter over medium heat until it starts to brown. Add garlic and shallot and cook for 1 to 2 minutes until fragrant.
4. Add the roasted tomatoes and corn to the pan and stir to combine.
5. Add the cooked pasta and a splash of reserved pasta water, and toss.
6. Turn off the heat. Stir in half of the lemon juice, the lemon zest, torn basil, salt, and pepper.
7. Transfer to a large serving bowl. Spoon extra tomatoes, corn, and basil over the top.