Pappardelle with Corn

Kosher Salt
2 ears corn, shucked
5 Tbsp unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
Freshly ground pepper
1/2 cup white wine
12oz pappardelle pasta
1/2 cup low-sodium chicken broth
1 small bunch scallions, thinly sliced
1/2 cup freshly grated parmesan, plus more for topping
Torn basil, for topping

1. Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 min. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernals.
2. Melt 2 Tbsp butter in a large skillet over medium heat. Add tomatoes, 1tsp salt and 1/2 tesp petter and cook until the tomatoes soften, about 4 min. Add the garlic and cook 1 more min. Add the wine and cook until reduced by half, about 5min.
3. Meanwhile, cook the pappardelle in the corn water as the label directs. REserve 1 cup of the cooking water, then drain the pasta. ADd the chicken broth and corn kernals to the skillet and t bring to a simmer.
4. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 Tbsp butter and 1/2 tsp salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

I chose this recipe because it looked summery and I thought I had all the ingrediants. You would think with a title like "pappardelle with corn" I would make sure I had both of those key items before starting. Pappardelle, if you haven't used it before, is a thin, wide pasta which makes any dish look beautiful. I had none. I substituted broken up lasagna noodles. I wouldn't recommend it as it doesn't have the delicacy appropriate for this dish or any degree of fork handling ease. The only other changes I made were: less butter, less salt and no basil as it smelled funny when I went to pick it and I had a sneaking suspicion that it got caught in the anti-fungal treatment I gave my roses.

Despite all that, I think it turned out well. It was quick and simple (came together during Emily's nap this morning) and it really did taste like summer. Both Lee and I liked it. The combination of fresh corn and sweet tiny tomatoes over a 'garlic bread' flavor of noodles was great! We will be making this again.