Hand-Cut Pappardelle

with Corn, Tomatoes & Parmesan

20 MIN

2 Servings

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without Chicken Breasts

From the Test Kitchen

In this dish, we’re paying homage to the vibrant flavors of late-summer produce by tossing sweet corn and plump, juicy tomatoes—cooked with just a bit of Calabrian chile paste for a kick—with fresh sheets of pasta cut to create pappardelle.
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Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

590 Cals (est.)

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fresh

ingredients

6 Fresh Pasta Sheets (Previously Frozen)
2 ears Of Corn
4 oz Grape Tomatoes
2 cloves Garlic
1½ tsps Calabrian Chile Paste
¼ cup Grated Parmesan Cheese
2 Tbsps Crème Fraîche
2 Tbsps Butter

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Remove the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers.

2 Cook the vegetables

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped garlic and corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

3 Cook the pasta

Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

4 Finish the pasta & serve your dish

To the pan of cooked vegetables, add the cooked pasta, 1 teaspoon of olive oil, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

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Hand-Cut Pappardelle