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Pappardelle pasta with corn and basil sauce
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5 from 4 votes

Pappardelle with Corn, Blistered Tomatoes, and Basil Cream Sauce

This light, summery pappardelle pasta beautifully highlights the best ingredients of the season: fresh corn, blistered cherry tomatoes, and a luscious basil cream sauce! Serve with freshly grated Parmesan cheese and cracked black pepper. Thick, creamy, and easily adaptable to be dairy-free. Calling it now, this is the pasta of summer!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: American, Italian
Keyword: basil sauce, blistered tomatoes, corn pasta
Servings: 4 servings
Calories: 293kcal
Author: Ari Laing


  • Blender or food processor
  • Tongs
  • Large skillet
  • Pot for boiling pasta
  • Spatula
  • Colander


  • 4 Tbsp extra virgin olive oil divided, plus more for serving
  • 2 ears of corn shucked and kernels removed
  • ¼ cup water
  • cup mascarpone cheese
  • ½ cup packed basil plus more for garnish
  • 2 cups cherry tomatoes
  • ½ medium red onion thinly sliced
  • 1 (8.8 oz) bag DeLallo Pappardelle Egg Nest Pasta
  • ¼ cup Parmigiano Reggiano grated, plus more for serving
  • Kosher salt
  • Freshly cracked black pepper
  • Flaky sea salt for serving


  • Bring water to a boil. Bring a large pot of water to a rapid boil. Season generously with Kosher salt (a good 2 Tbsp).
  • Add pasta. Place DeLallo Pappardelle Egg Nest Pasta in the water, then use tongs or a spatula to break up the nests a bit. Cook for 9 minutes, until al dente.
    DeLallo pappardelle cooking in a pot
  • Reserve cooking liquid. Before draining, reserve about ½ cup cooking liquid. Drain the pasta, then set aside.
  • Sauté the onion and corn. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add red onion, then sauté until translucent, about 2 minutes. Add corn kernels, then season with 1 tsp Kosher salt and ¼ tsp black pepper. Sauté 3 minutes more.
    Sauteeing corn and red onion in a skillet
  • Purée into a sauce. Transfer the corn kernels and red onion to a blender (or food processor fitted with blade attachment), reserving ¼ cup of corn -- set this aside. Add ⅓ cup mascarpone cheese and ½ cup packed basil. Blend until very smooth, about 20-30 seconds. Taste and adjust seasoning as needed.
    Making a corn and basil cream sauce in a blender
  • Blister the tomatoes. Meanwhile, heat remaining 2 Tbsp olive oil in a large skillet (can use the same one as before!) over high heat. Add cherry tomatoes, season with ½ tsp Kosher salt, then cook until blistered, about 6-8 minutes, stirring often.
    Blistering cherry tomatoes in a skillet
  • Toss together. Combine cooked pasta, blistered tomatoes, basil cream sauce, reserved corn kernels, and ¼ cup Parmigiano Reggiano in the large skillet over medium heat. Toss to thoroughly combine, the add ¼ cup of reserved pasta cooking water to thin out. Add more as needed. Give one final toss, then divide between bowls.
    Pappardelle pasta with basil cream sauce and tomatoes in a skillet
  • To serve: drizzle each serving with a little extra virgin olive oil, then add extra Parmesan, thinly sliced basil (if desired), and freshly cracked black pepper to taste. Serve with a generous pinch of flaky sea salt.
    Pappardelle pasta with corn and basil sauce


  • Use this store locator to find DeLallo products near you!
  • Be sure to finish the pasta by tossing everything together with the sauce in a skillet over medium heat. This will help the sauce stick to the pappardelle and ensure it's evenly coated.
  • To reheat pasta: place pasta in a skillet, then heat with a few tablespoons of water over medium heat. Toss until heated through, then serve with parmesan, basil, and black pepper.


Calories: 293kcal | Carbohydrates: 27g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1025mg | Potassium: 344mg | Fiber: 2g | Sugar: 6g | Vitamin A: 685IU | Vitamin C: 22mg | Calcium: 125mg | Iron: 1mg
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