Creamy Corn Banza Pasta with Crisp Pancetta and Basil

Creamy Sweet Corn Sauce

Blended corn supplies most of the sauce's body and sweetness. A modest amount of cream and Parmesan rounds it out without burying the fresh corn flavor.

Ingredients

• 4 cups fresh sweet corn kernels, cut from about 5–6 ears, divided
• 1 tablespoon unsalted butter
• 1 small shallot, finely diced
• 1 clove garlic, thinly sliced
• 1/2 cup water, plus more as needed
• 1/3 cup heavy cream
• 1/3 cup finely grated Parmigiano Reggiano
• 1–2 teaspoons fresh lemon juice
• to taste kosher salt and freshly ground black pepper

Instructions

1. Melt the butter in a wide saucepan over medium-low heat. Add the shallot and a small pinch of salt; sweat for 3–4 minutes until translucent, without browning. Add the garlic and cook for 30 seconds.
2. Add 3 cups of the corn and the water. Cover and simmer gently for 6–8 minutes, until the kernels are tender and juicy.
3. Transfer the cooked corn mixture to a blender and add the cream. Blend until very smooth, venting the lid safely for hot ingredients and adding a splash of water if needed.
4. Return the puree to the saucepan and stir in the remaining 1 cup corn. Simmer gently for 2–3 minutes, until the whole kernels are just tender. Keep warm over very low heat.
5. Just before combining with the pasta, remove from the heat and stir in the Parmesan. Add 1 teaspoon lemon juice and a little pepper; adjust the salt and remaining lemon after tasting with a piece of pancetta.

Notes

• The sauce should be thick but pourable before the pasta goes in. Thin it with hot water if it becomes stiff; avoid boiling hard after adding the cheese.
• Frozen corn works outside fresh corn season; thaw before measuring.

Banza Pasta with Basil

Short twists catch both the corn puree and whole kernels. Gentle tossing protects the chickpea pasta while finishing it in the sauce.

Ingredients

• 12 ounces Banza gluten-free chickpea rotini
• 1/2 cup loosely packed fresh basil leaves, torn just before serving
• as needed kosher salt for the pasta water

Instructions

1. Bring a large pot of water to a boil and salt it moderately. Add the pasta, stir, and cook according to the package directions, checking early for a tender texture with a slight bite.
2. Reserve 1 cup of cooking water, then drain promptly. Do not leave the pasta sitting in the colander.
3. Add the pasta to the warm corn sauce over low heat. Fold gently for 30–60 seconds, adding reserved cooking water a few tablespoons at a time until the sauce coats the twists generously without becoming pasty.
4. Remove from the heat and fold in half the basil. Reserve the remaining basil for serving.

Notes

• Chickpea pasta can soften quickly and its cooking water can be quite thick. Use plain hot water instead if the reserved water makes the sauce gummy.

Crisp Pancetta

Small crisp pieces distribute savory pork flavor across the sweet corn without making the dish heavy. Adding them at the end preserves their crunch.

Ingredients

• 4 ounces Canteen Meats pancetta, cut into small lardons or 1/4-inch dice; verify gluten-free
• 1 teaspoon ghee

Instructions

1. Place the pancetta and ghee in a cool skillet. Set over medium-low heat and cook, stirring occasionally, until the fat renders and the pieces become deeply golden and crisp, about 8–12 minutes.
2. Transfer to a paper-towel-lined plate with a slotted spoon. Keep uncovered until serving.

Notes

• Keep the heat moderate so the fatty pieces render before the lean edges become hard.

Overall Timing / Workflow

Having the sauce and garnish ready before draining the pasta prevents overcooking and keeps the final toss brief.

Instructions

1. 0:00 — Shuck and cut the corn, dice the shallot and pancetta, and put the pasta water on to heat.
2. 0:10 — Start rendering the pancetta while cooking the corn mixture in a separate saucepan.
3. 0:20 — Blend the sauce, return it to the saucepan, and cook the reserved kernels. Transfer the crisp pancetta to a plate.
4. 0:25 — Cook the pasta. Grate the Parmesan and prepare the basil while it boils.
5. 0:35 — Finish the sauce with Parmesan and lemon, drain and toss the pasta, then plate immediately.

Plating

Warm shallow bowls keep the sauce supple, while a last-minute topping preserves the contrast of crisp pancetta and fragrant basil.

Instructions

1. Divide the saucy pasta among four warm shallow bowls, distributing the whole corn kernels evenly.
2. Scatter the crisp pancetta and remaining torn basil over the top. Finish with a little black pepper and serve immediately.

Leftover Path

The corn sauce thickens as it chills, so gentle reheating with added water restores its coating texture without further softening the pasta excessively.

Instructions

1. Refrigerate leftovers in sealed containers within 2 hours and use within 3 days. Store any unused pancetta separately and keep fresh basil out of the reheating portion.
2. Reheat the pasta in a covered saucepan over low heat with a splash of water, folding gently until steaming hot throughout. Add more water as needed rather than cooking the sauce down.
3. Re-crisp reserved pancetta briefly in a dry skillet and add it after reheating, along with fresh basil if available.

Notes

• Chickpea pasta is best freshly cooked; leftover portions will be softer.