"The sugary sweetness of corn balances well with 'nduja's spiciness."—Rach
This recipe originally appeared in our Fall 2021 issue. Get the magazine here.
Bring a large pot of water to a boil for the pasta.
In the bowl of a food processor, make pesto by combining the pistachios, arugula, mint, parsley, pecorino, and zest. Pulse until very finely chopped, then add the lemon juice. Pulse in the EVOO; season with the crushed red pepper and salt to taste.
Salt the water once it's boiling, then add the pasta. Cook 1 minute less than the package directions, reserving 3/4 cup of pasta cooking water before draining.
In a large skillet over medium-high heat, add the butter. When it bubbles, add the corn, leek, chili pepper, and a large pinch of salt; sauté until vegetables start to soften, 2 to 3 minutes. Add 'nduja and cook, breaking up 'nduja with a wooden spoon, until it darkens in color and the veggies are tender, about 3 minutes. Add the pasta, pesto, and reserved pasta water to the pan, stirring until coated. Serve from skillet or large serving bowl.