Pappardelle with Corn submitted by Mom Johnson
From the Food Network magazine, September 2011 A vegetarian dish that even my husband enjoyed!

Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.

Melt 2 T. butter in a large skillet over medium heat. Add the tomatoes, 1 tsp. salt and 1/2 tsp. pepper and cook until the tomatoes soften, about 4 minutes. Ad the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and the corn kernels to the skillet and bring to a simmer.

Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 T. butter and 1/2 tsp. salt. Toss to combine, adding the reserved cooking water as needed. Season with additional salt and pepper to taste. Top with more fresh parmesan cheese and torn basil. Serves 4.

v 2 ears of corn, shucked
v 5 T. unsalted butter
v 3 cups grape tomatoes
v 2 cloves garlic, minced
v Freshly ground pepper
v 1/2 cup white wine
v 12 oz. pappardelle pasta
v 1/2 cup low-sodium chicken broth
v 1 small bunch green onions, thinly sliced
v 1/2 cup freshly grated parmesan cheese, plus more for topping
v Fresh, torn basil for topping