Pappardelle with Corn


  • kosher salt
  • 2 ears corn, shucked
  • 5 tbsp unsalted butter
  • 3 cups grape tomatoes (maybe sub cherry)
  • 2 cloves garlic, minced
  • freshly ground pepper
  • 1/2 cup white wine
  • 12 oz pappardelle pasta
  • 1/2 cup l0w-sodium chicken broth
  • 1 small bunch scallions, thinly sliced
  • 1/2 cup freshly grated parmesan cheese, plus more for topping
  • torn basil, for topping


  1. Bring a large pot of salted water to boil and add the corn, cooking for about 3 minutes.
  2. Remove ears with tongs and reserve the boiling water for the noodles.
  3. Cook the noodles as directed on the package.
  4. Meanwhile, melt 2 tbsp of butter in  large skillet over medium heat. Add the tomatoes, 1 tsp salt and 1/2 tsp pepper and cook until the tomatoes soften, about 4 minutes.
  5. Add garlic and cook 1 more minute.
  6. Add the wine and cook until reduced by half, about 5 minutes.
  7. While it’s reducing, cut the kernels off the corn cobs.
  8. When the noodles are done, reserve 1 cup of the cooking water and drain the pasta.
  9. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
  10. Add the pasta to the skillet and combine. Then add the scallions, parmesan, 3 tbsp butter and 1/2 tsp salt.
  11. Toss to combine, adding the reserved cooking water as needed.
  12. Season with salt and pepper and top with more parmesan and basil.

Courtesy of Food Network Magazine


One Response to “Pappardelle with Corn”


  1. Food Network Magazine Dinner « Mandi's Cookbook - August 28, 2011

    […] Pappardelle with Corn […]

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