Pappardelle With Corn

Name: Pappardelle With Corn
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Torn basil, for topping; 2 ears corn, shucked; 2 cloves garlic, minced; 710 milliliters grape tomatoes; 4 servings Kosher salt; 118 milliliters low-sodium chicken broth; 118 milliliters freshly grated parmesan, plus more for topping; 340 grams pappardelle pasta; 4 servings Freshly ground pepper; 1 small bunch scallions, thinly sliced; 5 Tbsps unsalted butter; 118 milliliters white wine

You can never have too many main course recipes, so give Pappardelle With Corn a try. This recipe makes 4 servings with 583 calories, 19g of protein, and 20g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of parmesan, pappardelle pasta, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the corn and cook until slightly tender, about 3 minutes.

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Corn

Remove with tongs, reserving the boiling water.

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Water

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Tongs

Let the corn cool slightly, then cut off the kernels.

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Corn

Melt 2 tablespoons butter in a large skillet over medium heat.

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Butter

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Frying Pan

Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes.

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Tomato

Pepper

Salt

Add the garlic and cook 1 more minute.

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Garlic

Add the wine and cook until reduced by half, about 5 minutes.

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Wine

Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

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Pappardelle

Pasta

Water

Corn

Add the chicken broth and corn kernels to the skillet and bring to a simmer.

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Chicken Broth

Corn Kernels

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Frying Pan

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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Salt And Pepper