Hand-Cut Pappardelle with Corn, Tomatoes & Parmesan

Hand-Cut Pappardelle

with Corn, Tomatoes & Parmesan

20 MIN
2 Servings
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    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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    Dietary Information

    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    fresh
    ingredients
    Hand-Cut Pappardelle with Corn, Tomatoes & Parmesan
    Title
    time-saving
    tips & techniques
    Garlic
    Corn
    How To: Cut Corn Kernels off the Cob
    Butter
    Parmesan Cheese
    Crème Fraîche
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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. 

    Cook the vegetables
    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. 

    Cook the pasta
    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. 

    Finish the pasta & serve your dish
    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!

    Tips from Home Chefs

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    Hand-Cut Pappardelle

    Prepare the ingredients
    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. 

    Cook the vegetables
    Cook the pasta
    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!

    Finish the pasta & serve your dish
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