Ingredients
-
4 ears fresh sweet Corn
-
8 ounces dried Orecchiette Pasta
-
¼ cup Pine Nuts
-
1 tablespoon Olive Oil
-
1 cup grape Tomatoes
-
1 medium Shallot
-
1½ cups Half-and-Half
-
½ teaspoon Sea Salt
-
½ teaspoon freshly cracked Black Pepper
-
½ teaspoon freshly grated Nutmeg
-
2 cups torn Arugula
-
Sea Salt
-
freshly cracked Black Pepper
-
2 ounces Pecorino Romano Cheese
Directions
Fresh corn infuses this pasta dish with a distinctive sweetness that’s complemented by the addition of peppery arugula. Reserving a bit of the pasta cooking water and using it in the sauce is a neat trick to remember any time you are making pasta. The starch that leaches out into the water from the pasta during cooking helps bind the sauce and give it a creamier texture as well as flavor than plain water does.
Steps
|
1
Done
|
Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cobs; set kernels aside. Discard cobs. In a 5- to 6-quart Dutch oven cook pasta in lightly salted boiling water for 12 to 15 minutes or until al dente. Remove ½ cup of the pasta water; set aside. Drain pasta; return pasta to the Dutch oven. |
|
2
Done
|
Meanwhile, in a very large skillet cook pine nuts over medium heat for 2 to 3 minutes or just until toasted. Remove pine nuts from skillet; set aside. |
|
3
Done
|
For sauce, heat the olive oil in the skillet over medium heat. Add corn kernels, tomatoes, and shallot. Cook for 5 to 7 minutes or until corn begins to brown and shallot is tender, stirring occasionally. Stir in half-and-half and the reserved pasta water. Bring to boiling. Boil gently, uncovered, for 5 minutes, stirring occasionally. Stir in ½ teaspoon sea salt, ½ teaspoon pepper, and the nutmeg. Pour sauce over pasta in pot. Add arugula and toss until well combined. Season with additional sea salt and cracked black pepper. |
|
4
Done
|
To serve, divide pasta mixture among bowls. Top with cheese and toasted pine nuts. |
