Pappardelle With Corn

• Kosher salt
• 2 ears corn, shucked
• 5 tablespoons unsalted butter
• 3 cups grape tomatoes
• 2 cloves garlic, minced
• Freshly ground pepper
• 1/2 cup white wine
• 12 ounces pappardelle pasta
• 1/2 cup low-sodium chicken broth
• 1 small bunch scallions, thinly sliced
• 1/2 cup freshly grated parmesan, plus more for topping
• Torn basil, for topping

1. Bring a large pot of salted water to a boil.
2. Add the corn and cook until slightly tender, about 3 minutes.
3. Remove with tongs, reserving the boiling water.
4. Let the corn cool slightly, then cut off the kernels.
5. Melt 2 tablespoons butter in a large skillet over medium heat.
6. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes.
7. Add the garlic and cook 1 more minute.
8. Add the wine and cook until reduced by half, about 5 minutes.
9. Meanwhile, cook the pappardelle in the corn water as the label directs.
10. Reserve 1 cup of the cooking water, then drain the pasta.
11. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
12. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt.
13. Toss to combine, adding the reserved cooking water as needed.
14. Season with salt and pepper.
15. Top with more parmesan and basil.
16. Per serving: Calories 635; Fat 22 g (Saturated 12 g); Cholesterol 61 mg; Sodium 256 mg; Carbohydrate 86 g; Fiber 8 g; Protein 21 g
17. Photograph by Antonis Achilleos

kosher salt, corn, unsalted butter, grape tomatoes, garlic, freshly ground pepper, white wine, pasta, chicken broth, scallions, freshly grated parmesan, basil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pappardelle-with-corn-recipe.html (may not work)