Pappardelle Pasta with Corn, Cherry Tomatoes, and Parmesan
A light, summery pappardelle pasta with corn, cherry tomatoes, and parmesan cream sauce - your soon-to-be favorite pasta of summer!
Yield: 6-8 servings
  • 4 tbsp butter
  • 5 garlic cloves, minced
  • kernels from 4 ears of corn
  • 1 pint cherry tomatoes, halved
  • 1 tbsp Calabrian chili paste (plus more to taste)
  • salt and black pepper, to taste
  • 2 lb fresh pappardelle pasta
  • 2.5 oz grated Parmigiano-Reggiano cheese
  • 4 oz mascarpone cheese
  1. In a medium pan, heat the butter until melted over medium heat. Add the garlic and saute until fragrant, about 1 minute. Stir in the corn kernels and saute for 3 minutes. Add the cherry tomatoes, Calabrian chili paste, and salt and black pepper to taste. Cook for 5 minutes, or until the tomatoes just start to break down.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain, reserving ¼ cup of the pasta cooking water.
  3. Add the Parmigiano-Reggiano, mascarpone cheese, and pasta cooking water to the pan with the vegetables. Allow to thicken slightly in the pan, then pour over the cooked pasta. Toss to combine. Season to taste with more chili paste, Parmigiano-Reggiano, salt and black pepper.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at