If you follow me on Facebook, you saw this one go up a few nights ago. It was so lovely I just couldn’t resist showing it off before I got the chance to write it up!
Once summer hits we totally get in a grilling rut over at our home. It’s nice every once in awhile to break it up a bit with a pasta dish full of summer flavors. Think ripe corn, juicy tomatoes, fresh from the garden chives…this one’s got it going on.
We had absolutely no problem making a (quite large) dent in that huge bowl. Chill the rest for quick lunches and extend your effort into extra meals. You don’t want to waste one single bow tie, I promise!
Summer Corn Pasta
2013-11-26 11:32:45
Ingredients
- 1 pound bow-tie pasta (farfalle)
- 2 tablespoons olive oil
- 1/2 cup thinly sliced shallots
- 6 garlic cloves,finely chopped
- 1 cup dry white wine
- 4 large sprigs of fresh thyme
- 2 cups fresh corn kernels (cut from about 4 ears)
- 1/4 cups heavy cream
- Kosher salt and freshly ground black pepper
- 1/2 pint cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh chives
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring often to prevent it from sticking together, for about 7 minutes, or until tender but still firm to the bite.
- Meanwhile, heat a large heavy skillet over medium heat. Add the olive oil, then add the shallots and garlic and cook, stirring occasionally, for about 3 minutes, or until tender. Add the wine and thyme, raise the heat to medium-high, and cook for about 5 minutes, or until the liquid is reduced by three-quarters.
- Add the corn and cream and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally,for about 2 minutes, or until the corn is hot. Keep the sauce warm over very low heat.
- Scoop out and reserve 1/2 cup of the pasta water and drain the pasta. Add the pasta to the corn sauce and toss to coat. Add enough of the reserved pasta water to adjust the sauce to the desired consistency. Season to taste with salt and pepper. Gently mix in the tomatoes and sprinkle with the Parmesan cheese, chives, and pepper.
Adapted from Curtis Stone
Adapted from Curtis Stone
A Life From Scratch. http://a-life-from-scratch.com/
Serve in deep bowls and as always, eat up!
C
If you liked this post, check these out!
Courtney
Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...
Latest posts by Courtney (see all)
- Roasted Bruschetta Salmon - August 30, 2018
- Four hour Bolognese - August 28, 2018
- Summer sandwiches - July 25, 2018
I’m in LOVE with this pasta salad!
That looks delicious Courtney! Putting this one on my list of things to make – soon!
Hope the fried chicken was good last night in SC!!
This looks so good. I have some farfalle waiting for just such a recipe. I’ll add some shredded chicken and call it “dinner” 😉
Twitter: christielici0us
says:
I cannot wait to try this – it sounds absolutely delish! 🙂
Christina Berry recently posted…Bobs vs Toms – Why Can’t We Love Both?
This looks delicious! My husband loves any pasta salad and so it has been a side… or some nights the main… dish at our house every night this summer. Can’t wait to try it.
wwww.oursimplelifeblog.com