This is a heavy hitting dish for the vegetarian side of the menu. This dish is so fantastically delicious that it is hardly worth trying when words to describe this dish seem inferior. Making this in the winter months certainly lifts spirits, but with fresh spring and summer sweet corn, this dish is one of the top 10 favourites in the kitchen Reed.
Pappardelle topped with Sweet Corn: Total Time + Active Time: 25 minutes: Serves 4
- Kosher salt
- 2 ears corn, shucked (or 1 c. thawed frozen corn)
- 5 tablespoons unsalted butter, divided
- 1 pt. grape tomatoes
- 2 cloves garlic, minced
- Fresh ground pepper
- 1/2 c. white wine
- 12 oz. pappardelle pasta
- 1/2 c. chicken broth (or pasta water if you don’t have the broth)
- 1 small bunch scallions, thinly sliced
- 1/2 c. fresh grated parmesan, plus more for topping
- Torn basil, for topping
- 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 tbsp. 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.
*Thank you food network magazine for this delicious dish! 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