Sunday, October 30, 2011

Flat Pasta with Creamy Corn

Kathleen found this recipe and made it one day while I was gone. She LOVED it. Her changes are in () in the recipe. She ate this for her lunches one week and said she will make it again. We discovered we LOVE edamame....who knew? I grew up pulling weeds in the soybean fields near our house, but never would have thought we would eat them someday!
Flat Pasta with Creamy Corn

6 ears corn on the cob, husked (We used frozen corn and added a bit of water)
2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound pancetta or lean, center-cut bacon, finely chopped
1 Fresno chili pepper, seeded and finely chopped or 1/2 small sweet red bell pepper, finely chopped
2 tablespoons chopped thyme (I forgot to add this...)
1 small red onion, very finely chopped
3 to 4 cloves garlic, finely chopped
1 cup shelled fava beans (when available - remove from pod, parboil 5 minutes in shell) or defrosted shelled edamame or lima beans * We used Edamame that hadn't been steamed, I would have preferred them cooked.
1/2 cup dry white wine or chicken stock
3 tablespoons butter
1 pound egg tagliatelle, Del Verde brand or other wide-cut pasta
1/2 cup flat-leaf parsley, finely chopped (We didn't have any in the house..)
Grated Parmigiana-Reggiano or Pecorino Romano, for topping

Into a large bowl, scrape corn off the cobs as well as the cobs themselves for their sweet, starchy juices.  Heat a large skillet over medium heat and bring a large pot of water to a boil for the pasta.
Add EVOO to the hot skillet and add pancetta or bacon. Cook to render fat and crisp, 3-4 minutes. Add corn and juices, and stir to combine. Season with salt and pepper, and cook corn 3-4 minutes. Add peppers, onions and garlic; stir 5 minutes more. Add fava, edamame or lima beans and deglaze pan with wine or stock. Stir in butter and reduce heat to low.  Add Parmesan cheese and parsley right before serving.

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