RECIPE OF THE WEEK: PAPPARDELLE WITH FRESH CORN
It’s getting to be that time of year again … time to sharpen the Ginsu collection, study Food Network Magazine for the spice of life to make my kids happy, and get back in the weekly culinary game. I decided to start early since the complainers are done with the chef being on vacation.
I do 95% of my grocery shopping online. I’m far from a tightwad…as a matter of fact, I am a total over spender, but this saves me oodles and oodles of time, and I get what I need for the week, rather than eating my way through aisles 6 and 14 and buying all sorts of crap because the new packaging looked really edible. But, when I DO get to that gluttonous mecca called the food store, I am a check out magazine addict, especially cooking ones. I think my drool has hit the cashier a few times as I turn the pages while shoveling hot Cheetos into my mouth waiting for the customer in front of me to realize it’s totally ok to bag your own stuff.
Jackpot of the summer: Food Network’s Summer Pasta Cookbook. And, it’s sexy cover girl, Pappardelle with Fresh Corn is my choice for the hottest summer pasta recipe.
Pappardelle is one of my all time favorite pastas. Everyone has their favorite pasta, but no one can really tell you why. They kind of all taste the same, so it must be a texture thing, a fork thing, or a childhood memory thing. I like the thickness and ease of eating and twirling on my fork .. very unladylike.
You will need:
2 Ears (or more depending on your crowd)
2 tablespoons unsalted butter
3 cups grape tomatoes
Freshly ground pepper
2 cloves minced garlic
½ cup white wine
12 oz pappardelle
½ c low sodium chicken broth
1 small bunch scallions thinly sliced
½ c grated parmesan cheese plus more for topping
Torn basil for topping.
Here is the full recipe:
http://www.foodnetwork.com/recipes/food-network-kitchen/pappardelle-with-corn-recipe-1973846
You can make this your summer pasta swan song, or extend your summer into your winter … I like to do that.
Winter bites. Totally.
