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pappardelle with corn

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cal - 635
fat - 22g
carbs - 86g

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Ingredients

  • kosher salt
  • 2 ear of corn shicked
  • 5 tbsp unsalted butter
  • 3 cups grape tomatoes
  • 2 cloves garlic
  • freshly ground pepper
  • 1/2 cup white wine
  • 12 oz pappardelle pasta
  • 1/2 cup chicken broth
  • 1 small bunch scallions,thinly sliced
  • 1/2 cup freshly grated parmesan
  • town basil for topping

Details

Servings 4

Preparation

Step 1

bring a large pot of water to a boil. add the corn and cook until slightly tender about 3 minutes. remove with timgs, reserving the boiling water. let the corn cool slightly and cut off kernels
melt 2 tbsp 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 unti reduced by half about 5 minutes
meanwhile cook the pappardelle in the corn water as the label directs. reserve 1 cup of the water, then drain the pasta. add the chicken broth and corn kernels to the skillet and bring to a simmer.
add the pasta to tthe skillet, add the scallions,parmesan, the remaining 3 tbsp butter and 1/2 tsp salt. top with more parmesan and bsasil

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