SUMMER VEGETABLE CAVATELLI WITH FRESH CORN "CREAM"
There's a restaurant near us that features a burrata-filled tortellini, served in a cream sauce fortified with fresh sweet corn. It's a wonderful dish, and was the inspiration for this simple summer vegetable pasta.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 14
Steps:
- Remove corn kernels from cob and scrape cob with dull edge of knife to remove as much of the corn as possible. Place corn in blender with chicken broth. Blend on high until completely smooth, about 2 minutes. For a smoother mixture, strain through a fine strainer (straining is optional).
- Heat olive oil in a large skillet over medium heat. Add pancetta; cook until pancetta is cooked but not crisp, about 3 minutes. Remove some of the grease from the pan. Add zucchini and red pepper to pan. Saute just until zucchini begins to soften, about 3 minutes. Remove from heat. Season with salt, black pepper, and cayenne pepper.
- Bring a large pot of lightly salted water to a boil; add cavatelli and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes or 1 minute less than recommended on the package. Drain well.
- Transfer the drained pasta to the skillet with the vegetables. Pour in corn cream. Cook and stir on medium-high heat until sauce begins to thicken, about 3 minutes. Stir in cherry tomatoes, basil, parsley, and grated cheese.
Nutrition Facts : Calories 461.3 calories, Carbohydrate 60.9 g, Cholesterol 22.9 mg, Fat 18.7 g, Fiber 5.1 g, Protein 15.4 g, SaturatedFat 5.3 g, Sodium 798 mg, Sugar 6.7 g
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