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!
- 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
- 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.
Serve in deep bowls and as always, eat up!