Pappardelle With Corn

2019-07-19
  • Yield : 4 servings
  • Prep Time : 7m
  • Cook Time : 13m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    635
  • Fat

    22 grams
  • Saturated Fat

    12 grams
  • Cholesterol

    61 milligrams
  • Sodium

    256 milligrams
  • Carbohydrate

    86 grams
  • Fiber

    8 grams
  • Protein

    21 grams

Ingredients

  • Kosher salt
  • 2 ears corn, shucked
  • 5 tablespoons unsalted butter
  • 3 cups grape tomatoes
  • 2 cloves garlic, minced
  • Freshly ground pepper
  • 1/2 cup white wine
  • 12 ounces pappardelle pasta
  • 1/2 cup low-sodium chicken broth
  • 1 small bunch scallions, thinly sliced
  • 1/2 cup freshly grated parmesan, plus more for topping
  • Torn basil, for topping

Method

Step 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.

Step 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.

Step 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.

Step 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.

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