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Pinot Grigio Pappardelle with Tomatoes & Corn
class="at-above-post addthis_tool" data-url="http://badbatchbaking.com/recipe/cheesy-tomato-corn-pinot-pappardelle/">
Pinot Grigio Pappardelle with Tomatoes & Corn
Print recipe| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
Ingredients
- 4 earns corn
- 6 tablespoons butter, salted
- 2 pints grape tomato
- 3 large garlic cloves (double the amount for small cloves)
- 3/4 cups Pinot Grigio wine (drinking quality)
- 12oz Pappardelle pasta (high quality brand like Al Dente)
- 1/4 cup chicken stock
- 1 bunch scallions, thinly sliced
- 5oz Parmesan cheese (freshly shaved off the block)
- basil, torn for garnish
- freshly ground black pepper
- sea salt
Directions
| Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs (keeping the water for the pasta later), let the corn cool for a few minutes, then cut off the kernels. | |
| Melt 3 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and freshly ground pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add 1/2 cup of wine and cook until reduced by half, about 5 minutes. | |
| Meanwhile, cook the pappardelle in the corn water as the label instructions to al dente. Drain the water. | |
| Add the chicken broth and corn kernels to the skillet and bring to a simmer. Add the pasta to the skillet; add the scallions, the remaining butter and 1/2 teaspoon salt. Toss to combine, adding the remaining wine and most of the Parmesan, reserving a handful to top once plated along with torn basil. |