8 ounces pappardelle pasta
Olive oil, for coating
2 ears corn, shucked
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced
1 yellow pepper, diced
Large pinch ground turmeric
1 1/2 cups 2-percent milk
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest (about 1 lemon), plus lemon wedges for serving
Bring a large pot of water to a boil. Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water. Toss the pasta with a splash of oil and set aside.
Meanwhile, remove the kernels from the corn with a sharp knife. Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside. Discard the cobs.
Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric. Cook, stirring, until the vegetables are tender, about 6 minutes. Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes.
Add the cooked pasta, lemon zest and 1/4 teaspoon salt. Gently toss the pasta in the sauce (thin out with reserved pasta water if desired). Divide among four bowls. Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper. Serve with lemon wedges.
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