4 oz of dry pasta
2 tablespoons of butter
1 bundle of popcorn shoots, chopped
1/3 cup of grated Parmesan cheese, more to taste
1/4 cup of basil, torn
1/4 cup of arugula microgreens (optional)
Fresh lemon juice
Red pepper flakes
Salt and pepper
1) Bring a pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water.
2) Meanwhile, heat 1 tablespoon of the butter in large sauté pan over medium heat; add chopped popcorn shoots and a pinch of salt and cook until softened. Transfer to a blender (or food processor), and add in half the reserved pasta water (about 1/4 cup). Purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
3) Heat the same skillet over medium heat. Add 1 tablespoon of butter and let melt. Pour in the corn shoot purée. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for 1 minute, adding in more pasta water if the mixture seems too thick.
4) Stir in the Parmesan, basil, arugula (optional), a sprinkle of red pepper flakes, and salt and pepper to taste. Sprinkle with fresh lemon juice to taste. Taste and add more salt if necessary. Transfer pasta to bowls and crack black pepper over top. Enjoy!