Pappardelle With Corn
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 ⓘ
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
- Photograph by Antonis Achilleos
Nutrition & Diet Analysis (per serving)
398
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).