Bow Tie Pasta with Corn, Thyme, and Parmesan

Name: Bow Tie Pasta with Corn, Thyme, and Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more as needed; 59 milliliters finely chopped chives (from about 1 1/2 bunches); 473 milliliters corn kernels (no need to thaw if frozen); 237 milliliters dry white wine; 6 mediums garlic cloves, finely chopped; 296 milliliters heavy cream; 2 teaspoons kosher salt, plus more as needed; 2 Tbsps olive oil; 28 grams 1/2 cup finely grated Parmesan cheese (about , plus more for serving; 118 milliliters thinly sliced shallots (from about 2 medium shallots); 454 grams short pasta, such as farfalle; 4 larges thyme sprigs

You can never have too many main course recipes, so give Bow Tie Pasta with Corn, Thyme, and Parmesan a try. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 594 calories, 14g of protein, and 26g of fat. This recipe serves 6. Head to the store and pick up thyme sprigs, kosher salt, shallots, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Set a colander in the sink. Bring a large pot of generously salted water to a boil over high heat.

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Water

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Colander

Pot

Add the pasta and cook according to the package directions or until al dente. Meanwhile, start the sauce.

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Pasta

Sauce

Heat the oil in a large frying pan over medium heat until shimmering.

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Cooking Oil

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Frying Pan

Add the shallots and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes.

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Salt And Pepper

Shallot

Garlic

Add the wine and thyme sprigs, bring to a simmer, and cook, stirring occasionally, until the wine has reduced by about three-quarters, about 4 to 5 minutes.

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Fresh Thyme

Wine

Remove the pan from the heat and set it aside.When the pasta is ready, reserve 1/2 cup of the cooking water, drain, and return the pasta to the pot; set aside.To finish the sauce, return the frying pan to medium-high heat, add the corn, cream, and measured salt and pepper, stir to combine, and bring to a simmer.

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Salt And Pepper

Cream

Pasta

Sauce

Water

Corn

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Frying Pan

Pot

Place the reserved pot of pasta over low heat and pour in the cream-corn mixture.

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Cream

Pasta

Corn

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Pot

Add the measured cheese, chives, and half of the reserved pasta water and stir to combine. Cook, stirring occasionally, until the cheese has melted and the sauce has thickened slightly (it’ll be loose but will thicken more as it sits), adding more pasta water as needed. Taste, season with additional salt and pepper as desired, and serve immediately with the extra Parmesan on the side.

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Salt And Pepper

Water

Parmesan