Fresh sweet corn is abundant during the summer months and there are many ways to eat them. This recipe is light, simple and a great way to showcase a summer favorite!
Campanelle pasta is a short cut pasta, also called “Ballerine”. If you can’t find this particular kind of pasta in your grocery store, it’s okay to substitute with any other short cut pastas like fusilli, macaroni, or penne.
Campanelle w/ Fresh Creamy Corn Pasta
3 TBL of Olive Oil
1 TBL of unsalted butter
1/2 of Spanish onion – diced
1 clove of garlic – minced
1 cup of cherry tomatoes
2 cups of fresh corn off the cobb
1/2 cup of frozen peas
1/2 lb (half box) of Campanelle pasta (or any other short cut pasta)
1/2 cup of half & half
1/3 cup of freshly grated parmesan cheese
1/2 tbl Salt
1/4 tsp Pepper
Cook the pasta in boiling, salted water for 8-10 minutes, or until al dente.
Heat a large saute pan with olive oil and butter on medium heat. Add the onions and saute until they become translucent. Add the garlic and saute for another 2-3 minutes. Add the whole cherry tomatoes and saute until the tomatoes start to break down, almost like a sauce.
After the tomatoes have broken down, add the fresh corn, salt and pepper and saute for about 5-8 minutes, then stir in the frozen peas.
Slowly add the pasta and toss, then pour in the half and half and let simmer for 2-3 minutes. Taste and add more salt or pepper, to taste. Stir in the parmesan cheese, turn off the heat and serve.