Corn and Scallion Pasta with Feta

I’m always looking for ways to use up scallions (also known as green onions.) It’s always annoyed me that they come in such a huge bunch when I never need more than one or maybe two for a recipe. More often than not, I let them get old and shriveled in the veggie bin until I have to throw them out.

However, there’s something very nice about having an empty fridge: suddenly, the half-empty jar of tomato sauce, the scant amount of bagged shredded cheese, the two lonely sweet potatoes, and yes, even the “what the hell am I going to do with you?” bunch of scallions invite creation. In this case, corn and scallion pasta with feta.

I had been meaning to make a recipe my mom sometimes makes in the summer: corn, scallions, red peppers, tomatoes and fresh basil tossed in vinaigrette. But I kept forgetting and the weather kept getting colder, and before you know it, it just didn’t appeal to me anymore. But for some reason, this pasta dish came into my head, and this afternoon, I decided to invent it for real.

This doesn’t have to be made in the summer, contrary to its summery ingredients. I made it with canned corn and dried basil, so it’s an anytime meal that sends you right back to August and days of fresh corn. I love this light recipe for lunch, and I hope you all try it out the next time you need to use up scallions!

Corn and Scallion Pasta with Feta

1 tsp. olive oil
5 scallions, white and light green parts thinly sliced, dark green parts sliced separately
140 g canned corn
25 g feta, crumbled
½ cup dried short pasta (I used fusilli)
1 tsp. dried basil
salt and pepper

Bring a pot of water to a boil.

Meanwhile, heat the oil over medium-high heat until hot. Add the scallions and a bit of salt, and sauté until lightly browned. Add the corn and stir to combine. Turn off the heat.

Cook the pasta until al dente and drain. Add to the pan with the corn and scallions and turn the heat back to medium to heat the mixture back up. Season with black pepper and the dried basil.

Plate the pasta and crumble the feta over the top to serve. Serves 1.