New World Pappardelle

1. 1

   Fill a stockpot with 6 quarts of water, cover and bring to a boil.

2. 2

   In a medium saucepan of boiling salted water, cook the corn until barely tender, about 2 minutes.

3. 3

   Remove and let cool slightly, then cut the kernels from the cobs with a sharp knife.

4. 4

   In a large stainless steel bowl, toss the corn with the tomatoes, olive oil, cilantro, habanero and 1 teaspoon salt.

5. 5

   Add 3 1/2 tablespoons salt to the water and add the pappardelle.

6. 6

   Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.

7. 7

   While the pappardelle cooks, carefully hold the metal bowl over the boiling water, shaking it occasionally, until the tomatoes are just warmed through.

8. 8

   Drain the pappardelle and add it to the bowl.

9. 9

   Toss well and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.