Buttermilk Corn Pasta

Buttermilk powder might sound like an unexpected ingredient to add to pasta, but hear me out: It tastes just like boxed mac and cheese powder in the best way possible. When combined with nothing more than pasta water and a bit of butter, the buttermilk powder transforms into a cheesy sauce that’s glossy, clingy, and delightfully nostalgic. Think Annie’s white-cheddar-style mac, only tangier and more zesty. Here that zippy pasta sauce coats orecchiette alongside a bushel of corn kernels that happily nestle into the bellies of the pasta (you can use frozen corn in a pinch). Everything gets amped up with fresh basil and some optional jalapeño slivers if you’re looking for a pop of heat.