Fresh Pasta with Sweet Corn
by Vicki Brunsvold, Tastemaker in Residence
2 large ears sweet corn
5 Tbsp unsalted butter, divided
3 cups cherry tomatoes
2 cloves garlic, minced
Freshly ground black pepper
1/2 cup dry white wine
12 oz fresh pappardelle pasta
1/2 cup low-sodium chicken broth
1 bunch scallion, thinly sliced
1/2 cup freshly grated parmesan plus more for topping
Fresh basil, julienned
- Cook corn in boiling water until slightly tender - about 3 minutes. Remove ears with tongs and reserve boiling water. When cool, cut off kernels and set aside.
- Melt 2 Tbsp butter in a large skillet over medium heat. Add the tomatoes, 1 tsp salt and 1/2 tsp black pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook one more minute. Add the wine and cook until reduced by half, about 4-5 minutes.
- Cook the pappardelle in the corn water, adding 2 Tbsp salt and cook as label directs. Reserve 1 cup of the cooking water, drain pasta.
- Add the chicken broth and reserved corn kernels to the skillet and bring to simmer. Add the pasta to the skillet, add the scallions, parmesan, remaining 3 Tbsp butter and 1/2 tsp salt. Toss to combine. Add reserved cooking water as needed.
- Season as needed.
- Top with more parmesan and basil.
Cook’s Note: Fresh pappardelle pasta is the best; for those of you in Minneapolis try Broders. If not available, use good quality dry pasta.