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