Fusilli with Corn, Roasted Bell Pepper and Basil, by Beverly Hicks Burch

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Fusilli with Corn, Roasted Bell Pepper and Basil

By Beverly Hicks Burch

This is a little pasta dish I came up using some of my favorite ingredients. Yesterday I stepped out on the deck and snipped some fresh basil. I used three different varieties including Cinnamon-Basil which is a red-green bail and lends a great spicy fragrant addition to a garden and dish. I’ve adored corn since I was a child…guess because my Papaw grew corn and I absolutely can’t get enough of those tasty roasted bell peppers. Tall & Handsome even likes them on his Paninis. This is a great dish for spring and summer and will make a lot so make it for a crowd…or if you want leftovers.

Cinnamon Basil


Fusilli with Corn, Roasted Bell Pepper and Basil

By Beverly Hicks Burch

3 – 4 ears of fresh corn

1 lb. fusilli pasta

1/3 cup butter

2 tablespoons chopped fresh basil

¾ cup chopped roasted bell pepper (if you really like roasted bell pepper you can use the whole jar 😉 )

Fresh ground salt and pepper to taste

1. Bring about 5 quarts of salted water to boil in a large pot.

2. Shuck the corn and remove any silk (the silky threads).

3. After water comes to a boil, add the corn. Return to a boil, then turn heat off, put a lid on the pot and let the corn stand in the water for 5 minutes. At the end of 5 minutes, remove the corn from the water with tongs.

4. Return the water to a boil, then add the fusilli pasta cook until al dente, about 6 – 7 minutes. Drain well.

5. While fusilli is cooking remove corn from the cob with a sharp knife and place in a bowl to keep warm.

6. Transfer pasta to a large bowl or dish, add butter, basil, corn and roasted red bell pepper. Toss to combine well.

7. Season to taste with salt and freshly ground pepper.

8. Serve in pasta bowls. Sprinkle with freshly grated Parmesan cheese.



Fusilli, corn & pepper

Fusilli with Corn, Roasted Bell Pepper & Basil

© 2010 Beverly Hicks Burch All Rights Reserved.

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