Pappardelle with Corn and Basil Cream Sauce

This light, summery pappardelle pasta from @wellseasonedstudio beautifully highlights the best ingredients of the season: fresh corn, blistered cherry tomatoes, and a luscious basil cream sauce! Serve with freshly grated Parmigiano Reggiano and cracked black pepper. Thick, creamy and delicious!

INGREDIENTS

• 4 Tbsp DeLallo Extra Virgin Olive Oil divided, plus more for serving
• 2 ears of corn shucked and kernels removed
• ¼ cup water
• ½ cup packed basil plus more for garnish
• 2 cups cherry tomatoes
• ½ medium red onion thinly sliced
• 1 (8.8 oz) bag DeLallo Pappardelle Egg Nest Pasta
• ⅓ cup Parmigiano Reggiano grated, plus more for serving
• Kosher salt
• Freshly cracked black pepper
• Flaky sea salt for serving

DIRECTIONS

1. Bring water to a boil. Bring a large pot of water to a rapid boil. Season generously with Kosher salt (a good 2 Tbsp).
2. Add pasta. Place DeLallo Pappardelle Egg Nest Pasta in the water, then use tongs or a spatula to break up the nests a bit. Cook for 9 minutes, until al dente.
3. Reserve cooking liquid. Before draining, reserve about ½ cup cooking liquid. Drain the pasta, then set aside.
4. Sauté the onion and corn. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add red onion, then sauté until translucent, about 2 minutes. Add corn kernels, then season with 1 tsp Kosher salt and ¼ tsp black pepper. Sauté 3 minutes more.
5. Purée into a sauce. Transfer the corn kernels and red onion to a blender (or food processor fitted with blade attachment), reserving ¼ cup of corn — set this aside. Add ⅓ cup mascarpone cheese and ½ cup packed basil. Blend until very smooth, about 20-30 seconds. Taste and adjust seasoning as needed.
6. Toss together. Combine cooked pasta, blistered tomatoes, basil cream sauce, reserved corn kernels, and ¼ cup Parmigiano Reggiano in the large skillet over medium heat. Toss to thoroughly combine, the add ¼ cup of reserved pasta cooking water to thin out. Add more as needed. Give one final toss, then divide between bowls.
7. Toss together. Combine cooked pasta, blistered tomatoes, basil cream sauce, reserved corn kernels, and ¼ cup Parmigiano Reggiano in the large skillet over medium heat. Toss to thoroughly combine, the add ¼ cup of reserved pasta cooking water to thin out. Add more as needed. Give one final toss, then divide between bowls.
8. To serve: drizzle each serving with a little extra virgin olive oil, then add extra Parmesan, thinly sliced basil (if desired), and freshly cracked black pepper to taste. Serve with a generous pinch of flaky sea salt.