Pasta with corn, lemon and black pepper

Ingredients:

• 200 g pappardelle pasta
• Olive oil for greasing
• 2 ears of corn, shelled
• 2 tablespoons unsalted butter
• 2 cloves garlic, thinly sliced
• 1 yellow bell pepper, diced
• A large pinch of ground turmeric
• 1.5 cups of milk with 2% fat content
• 1/4 tbsp. grated parmesan
• 1 tsp lemon zest (about 1 lemon) + lemon wedges for serving
• 0.5 tsp black pepper

Preparation:

1. Bring a large pot of water to a boil. Place the pasta in the water and cook according to package directions. Drain, reserving some of the cooking water. Toss the pasta with a little oil and set aside.
2. Meanwhile, use a sharp knife to cut the corn kernels off the cobs. Holding the cobs over a bowl, scrape them with the blunt side of the knife to extract the milk. Discard the cobs.
3. Melt the butter in a large skillet and add the corn kernels, garlic, bell pepper, and turmeric. Cook, stirring, until the vegetables are tender, about 6 minutes. Add the corn milk, 2% milk, 3 tablespoons Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook until the sauce thickens to the consistency of heavy cream, about 5 minutes.
4. Add the cooked pasta, lemon zest, and 1/4 teaspoon of salt. Gently toss the pasta with the sauce (thin with reserved cooking water if necessary). Divide among four bowls. Sprinkle each serving with the remaining 1 tablespoon of Parmesan cheese and season with a little pepper. Serve with lemon wedges.