Creamy Garlicky Corn Pasta with Italian Sausage

This is also delicious served over cheese agnaloti or ravioli!

2 1/2 cups corn kernels (from about four ears of corn) Can use frozen as well.
2 cups whole milk
kosher salt
2 bunches of scallions, or 20 ramps if you can find them.
3 gloves of garlic (omit if using ramps)
1 cup grated Parmesan cheese, plus more for serving
1 lemon, juiced
1 tablespoon olive oil
1 lb sweet or spicy Italian sausage
1 lb pasta
Minced chives for garnishing

To make the sauce:

Add corn, milk and 1 teaspoon of kosher salt to a medium pot and bring to a boil over medium heat. Once small bubbles form turn heat down to low and simmer for 10 minutes. Allow to cool before blending if you want to keep the sauce a vibrant green color.

Separate the white parts of the scallions from the light green and green. Mince the white part. If using ramps, separate the green leaves of the ramps from the white bottoms, and mince the white part of the ramps.

Bring water to boil for the pasta. Season the water generously with salt.

Add corn, milk, scallion tops or ramp leaves, garlic (if using scallions),Parmesan cheese, lemon juice, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper and purée to a smoothie consistency. The sauce can be made ahead of time.

In a large sauté pan heat up 1 tablespoon of olive oil. Pull sausage from casings and crumble it into bite size pieces. Add minced scallions or ramps and cook until sausage has cooked through, about 5-7 minutes.

Cook pasta and drain, reserving a cup of the pasta water.

To the cooked sausage add your pasta and corn purée and toss to combine. Add pasta water if needed for sauce consistency.