Description
This summery Pappardelle with Corn & Basil Cream Sauce is a vibrant and fresh pasta dish perfect for warm weather. Sweet corn and blistered cherry tomatoes bring brightness and texture, while a creamy mascarpone and basil sauce adds richness. Finished with sharp Parmigiano Reggiano and fragrant basil, this dish is an easy yet elegant weeknight meal that comes together in just 40 minutes.
Ingredients
For the Pasta and Sauce
- 4 Tbsp extra virgin olive oil, divided, plus more for serving
- 2 ears of corn, shucked and kernels removed
- ¼ cup water
- ⅓ cup mascarpone cheese
- ½ cup packed fresh basil, plus more for garnish
- ¼ cup Parmigiano Reggiano, grated, plus more for serving
- Kosher salt
- Freshly cracked black pepper
- Flaky sea salt
Vegetables
- 2 cups cherry tomatoes
- ½ medium red onion, thinly sliced
Pasta
- 1 (8.8 oz) bag pappardelle pasta
Instructions
- Bring water to a boil: Fill a large pot with water and bring it to a rapid boil over high heat. Generously season the boiling water with about 2 tablespoons of kosher salt to flavor the pasta as it cooks.
- Add pasta: Place the pappardelle pasta into the boiling salted water. Use tongs or a spatula to gently break up the pasta nests to separate them. Cook for approximately 9 minutes, or until the pasta is al dente—tender but with a slight bite.
- Reserve cooking liquid: Before draining, scoop out and save about half a cup of the pasta cooking water. Then drain the pasta thoroughly and set it aside.
- Sauté onion and corn: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced red onion and sauté until translucent, roughly 2 minutes. Add the corn kernels, season with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Continue sautéing for 3 more minutes, allowing the corn to cook through and flavors to meld.
- Purée into a sauce: Transfer the sautéed corn and onion mixture to a blender or food processor. Reserve about ¼ cup of the corn kernels separately for garnish. Add ⅓ cup mascarpone cheese and ½ cup packed fresh basil leaves. Blend on high until the sauce is very smooth, about 20 to 30 seconds. Taste and adjust seasoning if needed.
- Blister the tomatoes: In the same skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the cherry tomatoes and season them with ½ teaspoon kosher salt. Cook, stirring often, until the tomatoes blister and soften, about 6 to 8 minutes. Remove from heat.
- Toss together: Return the skillet to medium heat and combine the cooked pasta, blistered tomatoes, basil cream sauce, reserved corn kernels, and ¼ cup grated Parmigiano Reggiano. Toss gently but thoroughly to mix everything together. Add ¼ cup of the reserved pasta cooking water to thin out the sauce as needed. Toss again to combine evenly.
- To serve: Divide the pasta among serving bowls. Drizzle each with extra virgin olive oil, sprinkle extra Parmigiano Reggiano, garnish with thinly sliced fresh basil leaves if desired, and finish with freshly cracked black pepper and a pinch of flaky sea salt. Serve immediately for best flavor.
Notes
- Reserve some pasta cooking water to adjust the sauce consistency as needed.
- Blistering cherry tomatoes adds depth and natural sweetness to the dish.
- Fresh basil and mascarpone create a creamy, vibrant sauce without heavy cream.
- Use kosher salt for seasoning as it dissolves better and enhances flavor.
- This dish is best eaten fresh but leftovers keep well in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
