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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