K's Corn Pasta

• 8 oz pappardelle (other pasta can be used also)
• 1 cup water pasta was cooked in
• 1/2 cup diced pancetta
• 2 tableaspoons olive oil
• 1 cup raw corn kernels
• 2 cup halved cherry tomatoes
• 1 chopped scallions (I use about 1/2 cup, but you can use more or less)
• 1 fresh basil to taste (optional)
• 1 parmesan cheese to taste (optional)

1. Cook pappardelle; reserve 1 cup cooking water, then drain.
2. Cook pancetta in olive oil until crisp.
3. Add raw corn kernels and chopped scallions, and halved cherry tomatoes; cook, stirring, until tender.
4. Add the pasta water and bring to a simmer; stir in the pasta.
5. Top with basil and parmesan.

pasta, water pasta, pancetta, olive oil, corn kernels, tomatoes, scallions, fresh basil, parmesan cheese

Taken from cookpad.com/us/recipes/357989-ks-corn-pasta (may not work)