Pinot Grigio Pappardelle with Tomatoes & Corn

Pinot Grigio Pappardelle with Tomatoes & Corn

Prep time10 minutes
Cook time15 minutes
Total time25 minutes


  • 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


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.
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