Fettuccini with Corn and Tomatoes


I have two farmers that I buy sweet corn from, Freeman’s in Lewes and Filasky’s in Middletown.  They are each heads and shoulders above any other corn I have ever had.  Which I buy simply depends on whether I am in the southern or northern end of the state the day I am buying corn.

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Unfortunately, my son does not like corn…I can’t understand it, who DOESN’T like fresh corn on the cob? So, I have been on a search to find ways to prepare corn that he will eat.  This pasta dish was one of them.

The original recipe called for papardelle pasta (which would have been great) but it would have been too easy for him to pick the corn off the wide noodles, so I used fettuccini – still a nice wide pasta, but about the same width of the corn kernels. And it worked, he ate a nice plate of it happily. The only thing he left over were his tomatoes – he prefers them raw and had already eaten about a dozen while waiting for dinner.

Garden note – I am growing some onions that I can also use as scallions while they are immature. Aren’t they pretty?

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Fettuccini with Corn and Tomatoes

Adapted from Food Network Kitchens Papardelle with Corn

Kosher salt
2 ears corn, shucked, kernels cut from the cob (from Freeman Farms)
4 tablespoons unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
Freshly ground pepper
1/2 cup white wine
1 lb Fettuccini
1/2 cup low-sodium chicken broth
1 small bunch scallions, thinly sliced (from the garden)
1/2 cup freshly grated parmesan, plus more for topping
Torn basil, for topping (from the garden)

Directions

Place the corn in a microwave safe bowl with some water and cover.  Microwave for 60 – 75 seconds. Uncover, drain and set aside.

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

Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle ias the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta and remaining butter to the skillet, toss to combine.

Serve, topped with the scallions, parmesan and basil. Enjoy!

Serves 5.

Categories: Kosher, Main Dish, Pasta, Recipe, Tomatoes, Vegetarian | Tags: | 1 Comment

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One thought on “Fettuccini with Corn and Tomatoes

  1. This looks delicious–and easy! Will definitely give this a try…thanks!

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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