Name: Mezzi Rigatoni with Asparagus, Corn and Mascarpone
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces mezzi rigatoni; 3 tablespoons extra-virgin olive oil; 2 cloves garlic, thinly sliced; 1/2 teaspoon red pepper flakes; 1 bunch asparagus, trimmed and cut into 1/2-inch pieces; 2 ears of corn, husked, kernels sliced off the cob (about 1 cup); Finely grated zest of 1 lemon; 1/2 cup mascarpone cheese; 1/3 cup grated Parmesan cheese, plus more for topping; 1 cup packed fresh basil, torn if large

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
During the last 2 minutes of cooking the pasta, combine the olive oil and garlic in a large wide pot over medium-high heat. Cook until golden, about 2 minutes, then add the red pepper flakes. Add 1 cup of the reserved cooking water and bring to a simmer, then add the asparagus and corn and cook until the asparagus starts to turn bright green, about 1 minute. Add the lemon zest and mascarpone and cook, stirring, to make a smooth and creamy sauce.
Add the pasta to the sauce and toss to coat, then stir in the Parmesan. Add more cooking water, 1 tablespoon at a time, if the sauce is too thick. Taste and season with salt, if needed. Stir in half the basil. Divide among bowls and top with more Parmesan and the remaining basil.

Photograph by Andrew Purcell

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