Pasta Shells With Corn and Bacon

1. 1

   In a 6 to 8 quart pan over high heat, bring about 4 quarts of water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.

2. 2

   Meanwhile, in a 10 to 12 inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes.

3. 3

   With a slotted spoon, transfer bacon to paper towel to drain.

4. 4

   Add enough butter to pain to equal about 3 tablespoons of fat; when melted add shallots and stir until limp, 3 to 5 minutes.

5. 5

   Add corn, wine, and cream.

6. 6

   Boil, stirring often, for 5 minutes.

7. 7

   Drain shells and return to pan.

8. 8

   Stir in corn mixture, bacon and tarragon.

9. 9

   Pour into a wide serving bowl.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

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