Categories: Pasta

Ingredients

• 5 tablespoons extra virgin olive oil
• 1 large onion, diced
• 4 ears of corn, kernels cut from cob
• 2 cloves garlic, minced
• 4 cups heavy cream (or half and half)
• 4 egg yolks
• 1 teaspoon salt
• 1 teaspoon pepper
• salt and pepper, to taste
• 2 cups diced kale
• 1 cup Brussel sprouts, halved
• 1/2 pound white fish

Directions

1. Heat 2 tablespoon oil in a medium saucepan over medium high heat. Add onion and cook for a few minutes until slightly softened.

2. Add corn and garlic and cook for 3 more minutes.

3. Add cream and simmer together for 10 minutes.

4. Carefully transfer to a blender and puree. Strain mixture through a fine mesh strainer; return cream to the top of a double boiler and discard solids.

5. Whisk some of the hot cream into the egg yolks to temper the eggs, then whisk the eggs into the cream.

6. Cook over a double boiler until thickened, stirring constantly.

7. Season with salt and pepper to taste.

8. Cook pasta according to directions.

9. Blanch brussel sprouts in salted water until soft.

10. Wilt kale in 2 tablespoons oil in pan, approximately 3 – 5 minutes. Then add brussel sprouts and cook for 3 more minutes. Then set aside.

11. Pan fry fish with salt and pepper and remaining oil.

12. Combine pasta, kale, brussel sprouts, fish, and cream sauce.

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