Pappardelle With Corn Recipe

Name: Pappardelle With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 2 ears corn, shucked; 5 tablespoons unsalted butter; 3 cups grape tomatoes; 2 cloves garlic, minced; Freshly ground pepper; 1/2 cup white wine; 12 ounces pappardelle pasta; 1/2 cup low-sodium chicken broth; 1 small bunch scallions, thinly sliced; 1/2 cup freshly grated parmesan, plus more for topping; Torn basil, for topping

Servings: persons

Kosher salt
2 ears corn, shucked
5 tablespoons unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
Freshly ground pepper
1/2 cup white wine
12 ounces pappardelle pasta
1/2 cup low-sodium chicken broth
1 small bunch scallions, thinly sliced
1/2 cup freshly grated parmesan, plus more for topping
Torn basil, for topping

1
Bring a large pot of salted water to a boil.
2
Add the corn and cook until slightly tender, about 3 minutes.
3
Remove with tongs, reserving the boiling water.
4
Let the corn cool slightly, then cut off the kernels.
5
Melt 2 tablespoons butter in a large skillet over medium heat.
6
Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes.
7
Add the garlic and cook 1 more minute.
8
Add the wine and cook until reduced by half, about 5 minutes.
9
Meanwhile, cook the pappardelle in the corn water as the label directs.
10
Reserve 1 cup of the cooking water, then drain the pasta.
11
Add the chicken broth and corn kernels to the skillet and bring to a simmer.
12
Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt.
13
Toss to combine, adding the reserved cooking water as needed.
14
Season with salt and pepper.
15
Top with more parmesan and basil.
16
Per serving: Calories 635; Fat 22 g (Saturated 12 g); Cholesterol 61 mg; Sodium 256 mg; Carbohydrate 86 g; Fiber 8 g; Protein 21 g
17
Photograph by Antonis Achilleos

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: Kosher salt, 2 ears corn, shucked, 5 tablespoons unsalted butter, 3 cups grape tomatoes, and more.

Yes, Pappardelle With Corn 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.

Pappardelle With Corn

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