Pappardelle with corn

The few times I've tried a pasta dish with corn, I was in heaven, especially with SPQR's corn agnoletti a few summers back in San Francisco.  So when I spied the latest Food Network magazine cover while grocery shopping, I knew I had to try to make the pappardelle with corn.  Luckily, the recipe was online so I saved myself four bucks.  Although the recipe is good enough that I'd say it would be worth shelling out four dollars if you had to.

Since it's summer and I still had corn from the farmers market in the fridge, I used fresh corn, as the recipe calls for.  It's so easy and so much better than frozen corn so do yourself a favor and don't be lazy on this step.  All you need is a decent chopping knife to slice off the kernels when it's done.  The only thing I would do differently for this recipe is add more corn and tomatoes. Topped off with freshly julienned basil and grated parmesan, it just screams summer.  And you still have three more official weeks of it so get out there and make yourself some pappardelle.  It's even fun saying it.  Papp-ar-delle!  Check out the recipe below.

Pappardelle with Corn, adapted from Food Network Magazine
Ingredients
kosher salt
freshly ground pepper
three ears of corn
5 tablespoons unsalted butter
2 pints of cherry tomatoes
2 minced garlic cloves
1/2 cup white wine
12 ounces pappardelle pasta
1/2 cup low sodium chicken broth
1 bunch of scallions, sliced
1/2 cup freshly grated parmesan, plus more for topping
small bunch of basil for topping


Directions
-Bring large pot of salted water to boil.  Turn off heat.  Add shucked corn and cover for 10 minutes.  Pull corn from pot with tongs, reserving the pot of water.  Put water back on heat.  After corn has cooled, slice off kernels with chopping knife.  
-Melt two tablespoons of butter in large skillet over medium heat.  Add whole tomatoes, teaspoon of salt and 1/2 teaspoon of pepper, cooking until tomatoes are soft and starting to split, about 4 minutes.  Add garlic and cook for another minute.  Add wine and cook until reduced by half, about 5 minutes.  Add chicken broth and corn kernels to skillet and bring to simmer.
-Once pot has come to a boil again, add pappardelle and cook according to package directions.  Reserve one cup of pasta water, then drain pasta.  
-Add pasta to skillet and add scallions, parmesan, remaining 3 tablespoons butter, and 1/2 teaspoon salt.  Toss all together and add reserve pasta water as needed.  (If you have this dish for leftovers, I recommend adding a splash of chicken broth and a little butter before reheating it).    Season with salt and pepper.  Add julienned basil and grated parmesan on top.  Enjoy!