Description
Savor the flavors with this Pappardelle Pasta, featuring sweet corn and fresh basil in a creamy sauce. Perfect for a quick, delightful meal!
Ingredients
Scale
- 8 oz (225g) dried pappardelle pasta
- 3 cups (about 4 ears) fresh corn kernels, cut from the cob
- 1 medium shallot, finely diced (about ¼ cup)
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- ½ cup (120ml) reserved pasta water
- 1 cup (25g) fresh basil leaves, plus extra for garnish
- ¼ cup (25g) grated Parmesan cheese, plus extra for serving
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30ml) olive oil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add shallot and cook for 2-3 minutes until translucent. Add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- Add corn kernels to the skillet and sauté for 3-4 minutes until bright and slightly tender. Season with salt and pepper.
- Pour in heavy cream, reduce heat to medium-low, and simmer for 5 minutes until slightly thickened.
- Add drained pasta to the skillet and toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Sprinkle in Parmesan cheese and continue tossing until melted into the sauce.
- Remove from heat and tear in most of the basil leaves, reserving some for garnish. Toss once more to incorporate.
- Serve immediately in warmed bowls, garnished with remaining basil, additional Parmesan, and freshly ground black pepper.