(Serves 4-6)
Fresh corn is here! Nothing says summer dinner more than shucking corn. It reminds me of being a little kid helping my grandparents before a cookout. Corn on the cob is delicious simply grilled with a little butter and salt but having it with pasta is a lovely alternative. On my recent trip to the farmer’s market, I found ears of corn 6 for $2 and was inspired to make a light and delicious pasta dinner. The flavors of basil and corn complement each other nicely without being overpowering. This recipe truly highlights these favorite summer ingredients.
You Will Need:
- 1-pound pappardelle
- 4-6 ears of corn
- 4 cloves garlic
- 1 large bunch of fresh basil
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- About ½ cup heavy cream
- About ¼ cup grated parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley
- Kosher salt and black pepper
Instructions:
- Shuck and cut the corn off the cobs. I use a small bowl inverted in a larger bowl to catch the corn when cutting. Peel and mince the garlic.
- Bring a pot of water to a boil.
- Place the butter, oil and garlic in a large skillet over medium heat, once the butter melts, cook the garlic for about a minute, until fragrant.
- Add the corn, season with salt and pepper and cook for about 5 minutes, stirring occasionally.
- Bring a pot of water to a boil.
- Add the cream to the pan and reduce the heat to low. Let simmer for about 5-8 minutes to let the cream thicken and reduce.
- When the water comes to a boil, cook the pasta according to the package instructions.
- Meanwhile, halve the tomatoes, stem and chop the parsley, and chiffonade the basil.
- Add the basil, parsley and tomatoes to the corn mixture. Reserve a little of the basil and parsley for topping/serving.
- Just before the pasta is done, reserve a cup of the cooking water and set aside.
- Drain the pasta, return to the hot pot, and add the sauce. Mix together, adding the reserved pasta water, a little at a time, if needed. Add the parmesan, season with salt and pepper.
- Serve, topped with basil, parsley, and more parmesan.
Summary
Recipe Name
Corn and Basil Pappardelle
Author Name
Tricia Hewitt-Huckabee
