Step 1

Place a large pot of water on to boil for pasta

Step 2

Listicle: Rachael Ray 8-Quart Covered Oval Stockpot Puree half the corn with stock

Step 3

Salt boiling water

Step 4

Heat olive oil, 2 turns of the pan, add the butter and melt it into oil

Step 5

Add leeks, season with salt and soften 3 minutes

Step 6

Add the corn kernels, garlic and red pepper and cook another 3 minutes, then add the wine and let it evaporate

Step 7

Add pasta to water and undercook 1 minute; reserve half a mug of water before draining

Step 8

Stir the puree into the leeks, add lemon juice and simmer

Step 9

Toss pasta with sauce, cheese and cooking water; adjust salt

Step 10

Top with basil or tarragon and mint to serve