Try Out This Summer Corn Pasta For Dinner

Homemade Ham and Cheese Tortellini with Green Peas

Ready for a little taste of the season? This Summer Corn Pasta is the key to a delicious meal, and it can be on the table in under 30 minutes.

Here’s What You’ll Need:

  • 1 pound of short cut pasta (the recipe calls for Orecchiette)
  • 4 ears of corn, kernels cut off the cob
  • 4 ounces of cubed Pancetta
  • 2 thinly sliced Shallots
  • 1 tbsp of olive oil
  • freshly ground pepper and salt
  • 1/2 cup of freshly grated Parmiggiano (a mixture of Parmiggiano and Parmesan is even better)
  • fresh basil to top

Step By Step Instructions

  1. First, grab a large pot and fill it with water. Add a pinch of salt, and put it on the stove. Bring it to a boil.
  2. Next, warm a separate skillet, coat it with olive oil, and cook the pancetta on medium heat. Ideally, the pancetta should become crispy. After fully cooked, transfer the meat to a plate, but don’t dispose of the grease just yet.
  3. Now, add the shallots to the pan and cook them in the pancetta’s drippings. After, add the corn kernels and a pinch of salt to the skillet as well. Let sit for about 10 minutes, sauteing ever so often.
  4. While the corn and shallots cook in the skillet, now it is time to cook your pasta. We suggest following the instructions from the pasta box.
  5. Try a pasta noodle to ensure they’re cooked to your liking. Once fully cooked, drain the pasta, but keep 1 cup of the pasta water aside.
  6. Now, it’s time to pull out your blender. Add 2/3 of the shallot and corn mixture and the pasta water, and blend for a few minutes, achieving a smooth texture. After complete, add the sauce to the large skillet, combine the cooked pasta and pancetta, black pepper, basil, and cheese. Let simmer for a 1-2 minutes before serving.
  7. Enjoy your delicious and simple pasta dinner!

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