Wednesday, July 24, 2013

Pasta with Corn Thyme and Parmesan

This recipe comes from a new magazine ,Celebrity Cooking, and it is from Curtis Stone. I gave it a try last night,and it was really delicious! Easy to prepare and screams summertime with all of the corn. Give it a try, you will be happy you did.

1 lb. of bowtie pasta
2 Tbsp. olive oil
1/2 c. thinly sliced shallots(use onions if you do not have shallots)
6 garlic cloves,finely chopped
1 c. dry white wine
4 large sprigs of thyme
2 c. fresh corn kernels(about 4 ears)
1/4 c. heavy cream
1/2 c. freshly grated parmesan
1/4 c. fresh chives
salt & pepper to taste

  Bring a large pot of water to a boil. Add the pasta, and cook for about 7 minutes.  Reserve 1/2 c. of the pasta water before draining. Set pasta aside.
   In a large skillet, heat olive oil. Add garlic and shallots(or onions), and cook,stirrring for about 3 minutes.Add the wine and the thyme. Raise the heat to med-high, and cook for about 5 minutes, or until at least 3/4 of the liquid evaporates.
Add the corn and cream, and reduce heat to med-low. Cook for about two minutes until the corn is hot.Keep warm over low heat. Season with salt and pepper.Add the pasta, and if too thick, add a bit of the reserved pasta water. Sprinkle with parmesan and chives. Enjoy!

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