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Pappardelle with Corn


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  • Kosher salt
  • 2 ears corn, shucked
  • 5 Tbl. 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



Step 1

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 Tbl. butter in a large skillet over medium heat. Add the tomatoes, 1 tsp. salt and 1/2 tsp. 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 Tbl. butter and 1/2 tsp. salt. Toss to combine, add the reserved cooking water as needed. Season with salt and pepper. Top with more Parmesan and basil.


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