Pappardelle With Corn Recipes

CREAMY LOBSTER AND CORN PAPPARDELLE

Creamy Lobster and Corn Pappardelle image

The tender chunks of lobster paired with a rich tarragon and chive cream sauce and sweet corn may make this pasta dish decadent, but those ingredients don't have to break the bank. I often take advantage of when lobster tails are on sale at my grocery store, and I stock up then to make this pasta.

Provided by Kardea Brown

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

Two 1 1/2-pound Maine lobsters
Kosher salt and freshly ground black pepper
1 pound pappardelle pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups fresh corn or frozen corn, thawed
1 large shallot, minced (2 tablespoons)
1 large stalk celery, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup shredded Parmesan
2 tablespoons chopped fresh chives, plus more for garnish, optional
1 tablespoon chopped fresh tarragon, plus more for garnish, optional

Steps:

Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.

PAPPARDELLE PASTA WITH CORN RECIPE - (5/5)

Pappardelle Pasta with Corn Recipe - (5/5) image

Provided by á-4174

Number Of Ingredients 13

Ingredients

Pappardelle With Corn
Kosher salt
2 ears corn, shucked
5 tablespoons unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
Freshly ground pepper
1/2 cup white wine
12 ounces 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

Steps:

Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels. Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes. 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 kernels to the skillet and bring to a simmer. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil. .

FARMERS' MARKET PAPPARDELLE

Farmers' Market Pappardelle image

Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.

Categories Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Corn Zucchini Summer Healthy Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 garlic cloves, minced
3 tablespoons Sherry vinegar or white wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
3 ears corn, shucked
1 1/2 pounds medium zucchini
8 to 9 ounces dried egg pappardelle or dried egg fettuccine
1/4 pound sugar snap peas, strings discarded and peas halved diagonally
1/2 cup thinly sliced red onion (optional)
1 cup small basil leaves, torn if large
1/2 cup mint leaves
1/3 cup snipped chives
Accompaniment: Shavings of Parmesan made with vegetable peeler
Special Equipment
A good vegetable peeler, preferably V- or U-shaped

Steps:

Bring a 6- to 8-quart pot of well-salted water to a boil.
Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
Cut corn from cobs; add corn to tomatoes.
Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
Add herbs and toss gently again.

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