Pasta with Saffron, Corn, and Harissa Breadcrumbs

🥘 Ingredients

• corn 4
• saffron threads 12
• butter 3 tbsp
• onion 1
• garlic 2 cloves
• kosher salt
• pasta
• pasta water 3/4 cup
• pasta water 1/2 cup
• almond milk 1/4 cup
• white miso 1 tbsp
• salt
• pasta water
• butter 2 tbsp
• panko breadcrumbs 3/4 cup
• harissa seasoning 1 tsp
• parsley 2 tbsp
• black pepper

1. 1

   Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. In a skillet , heat butter over medium-low heat. Add the onion and garlic and sauté until softened, about 6 minutes .
2. 2

   Add the corn kernels and saffron water then sauté for about 4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt .
3. 3

   Cook your pasta in heavily salted water until al dente. Reserve pasta water and drain and add back to the pot. Using an immersion blender, combine the sautéed corn, pasta water , almond milk , and white miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified.
4. 4

   To make the breadcrumbs: Melt butter over medium heat in a pan. Add panko breadcrumbs and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with parsley .
5. 5

   Serve pasta with a sprinkle of harissa breadcrumbs on top and cracked black pepper .