- Finish the pasta in a skillet over medium heat, tossing to coat—this helps the sauce cling perfectly to every strand.
- 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.
Summery Pappardelle with Corn & Basil Cream Sauce
Wide ribbons of pappardelle are coated in a velvety basil cream sauce and tossed with sweet corn and blistered cherry tomatoes. Finished with Parmesan and black pepper, this is summer pasta at its best.
Servings: 4 servings
Calories: 293kcal
Ingredients
- 4 Tbsp extra virgin olive oil, divided, plus more for serving
- 2 ears of corn, shucked and kernels removed
- ¼ cup water
- ⅓ 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 pappardelle pasta
- ¼ cup Parmigiano Reggiano, grated, plus more for serving
- Kosher salt
- Freshly cracked black pepper
- Flaky sea salt
Instructions
- 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 pasta in the water, then use tongs or a spatula to break up the nests a bit. Cook for 9 minutes, until al dente.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
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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