It has been far too long since my last post but with a wedding to plan and a certain dress to fit into, I’ve been super busy attending 5 classes a week at Singapore Dance Arts on top of yoga and my daily walks with Bryan, my gorgeous little Pug. That doesn’t mean I haven’t missed Sip Chomp Chew and I’ve been hustling up some new recipes, perfecting some old ones and dreaming of eating them all once I’m the other side of our upcoming nuptials!
A couple of weeks ago we had some friends over for a BBQ, I can never seem to get the amount of food right when cooking for more than just the two of us and we end up with heaps of left overs so I came up with this yummy pasta dish to use up the last of the corn on the cob. I’ve never eaten sweetcorn like this before but I will definitely be doing it again, I found the crunch when eating a chunk of kernels awfully satisfying.
The measurements in this recipe are in cups as I keep forgetting to buy new batteries for my kitchen scales but as soon as I do, I’ll add the alternative weights on there for you!
What you’ll need for one serving…
- 1 Half cob of corn, you can use canned corn but the texture of this is so much nicer, if you use a can you will need half a cup
- 1 Tbsp Fresh Basil, chopped
- 1/2 Tsp Lemon zest
- 1 Tsp Lemon juice
- 1/2 Tsp Fresh chopped green chilli
- 1 Tbsp Olive oil
- Salt and Pepper
- A handful of rocket
- 1/2 clove garilc, crushed
- 1 cup of Farfalle
- Fresh grated parmesan to serve
Heat the grill or a grill pan and cook the corn until you have gold spots. Leave to the side until cool enough to handle. Get the Farfalle boiling whilst you prepare the rest of the ingredients. Mix together all the other ingredients before taking a sharp knife, slicing off the corn kernels so you have nice big chunks. When the pasta is cooked, add with the corn to the rest of the ingredients, top with parmesan and serve.
I’m not too sure when my next post will be, with less than a month to the big day I think I have most of the details covered but little things do keep popping up occasionally. Planning a wedding from the other the side of the world has certainly been a challenge at times and I’ve learned not to be so much of a control freak over all the details! We’ve booked some really fantastic suppliers and I can’t wait to see everything coming together on the day!