Pappardelle With Corn

Pappardelle With Corn
Serves 4
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Prep Time
7 min
Cook Time
13 min
Total Time
20 min
Prep Time
7 min
Cook Time
13 min
Total Time
20 min
Ingredients
  1. Kosher salt
  2. 2 ears corn, shucked
  3. 5 tablespoons unsalted butter
  4. 3 cups grape tomatoes
  5. 2 cloves garlic, minced
  6. Freshly ground pepper
  7. 1/2 cup white wine
  8. 12 ounces pappardelle pasta
  9. 1/2 cup low-sodium chicken broth
  10. 1 small bunch scallions, thinly sliced
  11. 1/2 cup freshly grated parmesan, plus more for topping
  12. Torn basil, for topping
Instructions
  1. Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
  3. Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
  4. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.
Notes
  1. Per serving: Calories 635; Fat 22 g (Saturated 12 g); Cholesterol 61 mg; Sodium 256 mg; Carbohydrate 86 g; Fiber 8 g; Protein 21 g
Manassero Farms https://www.manasserofarms.com/