Bow Tie Pasta with Corn, Thyme, and Parmesan Recipe

Name: Bow Tie Pasta with Corn, Thyme, and Parmesan Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound short pasta, such as farfalle; 2 tablespoons olive oil; 1/2 cup thinly sliced shallots (from about 2 medium shallots); 6 medium garlic cloves, finely chopped; 1 cup dry white wine; 4 large thyme sprigs; 2 cups corn kernels (no need to thaw if frozen); 1 1/4 cups heavy cream; 1 3/4 teaspoons kosher salt, plus more as needed; 1/4 teaspoon freshly ground black pepper, plus more as needed; 1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving; 1/4 cup finely chopped chives (from about 1 1/2 bunches)

Servings: persons

1 pound short pasta, such as farfalle
2 tablespoons olive oil
1/2 cup thinly sliced shallots (from about 2 medium shallots)
6 medium garlic cloves, finely chopped
1 cup dry white wine
4 large thyme sprigs
2 cups corn kernels (no need to thaw if frozen)
1 1/4 cups heavy cream
1 3/4 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
1/4 cup finely chopped chives (from about 1 1/2 bunches)

1
Set a colander in the sink.
2
Bring a large pot of generously salted water to a boil over high heat.
3
Add the pasta and cook according to the package directions or until al dente.
4
Meanwhile, start the sauce.
5
Heat the oil in a large frying pan over medium heat until shimmering.
6
Add the shallots and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes.
7
Add the wine and thyme sprigs, bring to a simmer, and cook, stirring occasionally, until the wine has reduced by about three-quarters, about 4 to 5 minutes.
8
Remove the pan from the heat and set it aside.
9
When the pasta is ready, reserve 1/2 cup of the cooking water, drain, and return the pasta to the pot; set aside.
10
To finish the sauce, return the frying pan to medium-high heat, add the corn, cream, and measured salt and pepper, stir to combine, and bring to a simmer.
11
Place the reserved pot of pasta over low heat and pour in the cream-corn mixture.
12
Add the measured cheese, chives, and half of the reserved pasta water and stir to combine.
13
Cook, stirring occasionally, until the cheese has melted and the sauce has thickened slightly (itll be loose but will thicken more as it sits), adding more pasta water as needed.
14
Taste, season with additional salt and pepper as desired, and serve immediately with the extra Parmesan on the side.

1181

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound short pasta, such as farfalle, 2 tablespoons olive oil, 1/2 cup thinly sliced shallots (from about 2 medium shallots), 6 medium garlic cloves, finely chopped, and more.

Yes, Bow Tie Pasta with Corn, Thyme, and Parmesan Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!