All Posts, Pastas, Recipes

Sweet Corn Pappardelle [RECIPE]

I found this amazing imported Tuscan Pappardelle at Dolce Vita Italian Market, and I couldn’t resist making it into a delicious starter course for tasting menu for friends. The sweet corn and silky pasta melt together and are lifted by the earthy mushrooms and crunchy walnuts.

Pappardelle with Sweet Corn and Warm Mushroom Salad

Sweet Corn and Mushroom Pappardelle
Dry Pappardelle Pasta
2 Ears of Fresh Corn
1 Can of Corn
4-5 Oyster Mushrooms, chopped
1/4 Cup Chopped Walnuts
2 Shallots, minced
3 Cloves of Garlic, minced
1 tbsp Butter
Salt and Pepper

Lets start with the corn sauce. I’m a believer that fresh ingredients almost always beat out canned, but canned corn is a one-step sauce that practically makes itself.

Open Can

Blend.

Strain.

Reduce and finish with Salt and Olive Oil.

For the air dried corn, cut fresh corn kernels from cobs and leave to air dry.

Finish the kernels for 30 minutes in a 250 degree oven for a slightly drier, browned corn.

Finish the dish by cooking Shallots and Garlic for 2 minutes in the butter. Add Mushrooms and Walnuts and cook an additional 2-3 minutes or until the Mushrooms are tender. Take the Mushroom mixture out of the pan and set aside. Cook the dry pasta in boiling salted water for 4 minutes, or as the package recommends. Move the pasta directly from the pot into the pan where you prepared the Mushrooms. Season to taste and serve!

Bon Appétit. Your mouth will thank you for this one.