Fresh Corn & Tomato Pasta

This is another great recipe for using your fresh garden produce (or farmer's market)!  It's also quick and easy to make.

Fresh Corn & Tomato Pasta

Ingredients

• 1/2 lb. long pasta (spaghetti, fettuccine, linguine, etc.)
• 3 Tbsp. olive oil divided, plus more for serving
• 2 shallots, sliced
• 4 ears of corn, shucked & kernels removed
• 2 cups cherry tomatoes, halved
• 3/4 cup cream
• 1/2 cup basil, torn, divided
• 1/2 cup Parmesan grated, plus more for serving
• Salt & pepper, to taste

Serves 4
Cook Time: 30 minutes

​Prepare pasta according to package directions.  Sauté shallot in a high-walled sauté pan until translucent, add corn and continue sautéing until kernels begin browning, then add tomatoes and allow let them begin to soften.  When tomatoes begin to soften it is time to add the a cream, let cream mixture cook for about 10 minutes stirring often, until cream begins to thicken.  Add half the basil and half the Parmesan, let cook for an additional 5 minutes.
When pasta is finished cooking, drain (save about 1/2 a cup of pasta water, just in case), and toss pasta in the corn cream sauce and serve immediately.  Garnish each plate with a sprinkle of Parmesan and basil.