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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. |
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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. |
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Meanwhile, cook the pappardelle in the corn water as the label instructions to al dente. Drain the water. |
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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. |
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