Fresh Corn, Asparagus and Prawn Spaghetti with Pangrattato

Recently Boyfriend and I have been seeing corn in pasta everywhere. I love corn and I love pasta and I was pretty sure that I’d love corn IN pasta.

Both curious and inspired by the recipes we’ve been seeing all around the place (including this recipe on the gorgeous Vintage Kitchen Blog here), Boyfriend and I decided to give it a go, adding our own twists along the way.

The result was ridiculously moreish and tasty; a light and fresh spring pasta that I’d recommend to anyone that loves corn.

So what do you need?

A box of pasta (spaghetti is my favourite so we had spaghetti)
Asparagus (as much as you’d like)
Prawns (we had about 600 grams of green prawns, which was more than enough)
3 cobs of corn
1 onion (we used red)
2 or 3 cloves of garlic
1 small chilli
About a teaspoon of lemon zest
About a cup of panko breadcrumbs
A splash of white wine
A handful of goat’s cheese
Olive oil
Salt and pepper

And what do you need to do?

1. Peel and devein the prawns (fairly tedious and a bit messy but well worth the effort), then wash and set aside.

2. Prepare the asparagus. To do this, you’ll need to remove the woody stalks. They’re not bad for you, they just don’t taste great, especially on older asparagus (the huge big ones you see late in the season or out of season). The best way to do this is to hold the piece of asparagus at each end then bend. The stalk will break at the right point. Once the stalks are removed, slice the asparagus very thinly on the diagonal.


3. Prepare the corn. Firstly de-husk it (this was mostly done for us, thanks Woolworths) and then steam in the microwave for about 5 minutes. This basically blanches the corn slightly before cooking in the pan. After par-cooking in the microwave, put a non-stick pan on high heat with a little bit of olive oil, then put the corn in and cook it for about 3 or 4 minutes on each side. This will make your corn nice and charred with a delicious smoky taste.


4. Finely chop the onion, garlic and chilli.


5. Start boiling water for your spaghetti.

6. Gently sweat the onion in about ¼ cup of olive oil (this forms part of the sauce).

7. Put the chilli, garlic and a bit of finely chopped lemon zest into another non-stick pan with a splash of olive oil. This is for the pangrattato. Once the lemon, garlic and chilli are fragrant throw your breadcrumbs in the pan. We used panko as we were feeling very lazy, however freshly made would also be delicious. Fry them off for a minute or so. The crumbs will soak up any of the oil in the pan which is fine. Try them after about a minute to see if they’re crispy. If so turn the heat off and leave them in the pan.


8. Your water should be boiling by now, so throw in your spaghetti.

9. Chop your prawns up into small pieces and add them to the pan with the onions. They will only need a couple of minutes to cook. Once they start to turn pink slice your corn off the cob and add it to the pan. Turn the heat up and add in a splash of white wine.


10. Where is the asparagus you may ask? We put it in the bottom of the colander which we used to drain the pasta. Because the asparagus was so thinly sliced the boiling water from the pasta was all it needed to cook. Drain the pasta over the asparagus and then add it (both the pasta and the asparagus) to the pan with the prawns and the corn.

11. Give it a big stir around and crumble in some fresh soft goats cheese.

12. Season with salt and pepper and serve with a bit of extra goats cheese and the breadcrumbs sprinkled over the top. Drizzle extra olive oil and squeeze a bit of fresh lemon juice over your pasta if need be.




Also, we intended to use parsley, but completely forgot about it. It was delicious without it, but you could add it in for sure.

I ate WAY too much of this than I should have, it was that good.

Would I make it again? You know it.


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