Farfalle D’Estate with Roasted Corn, Cherry Tomatoes, Ricotta Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: ¼ cup garlic cloves, peeled and small chopped (approximately 10 cloves)
¼ cup shallots, small chopped (or red onion)
½ cup (4 fl oz) unsalted butter
1/8 tsp. salt
Pinch black pepper
½ cup chiffonade basil leaves
2 cups sweet corn kernels, roasted
2 cups cherry tomatoes, halved
1 cup (8 fl oz) dry white wine
½ lb farfalle (bow tie) pasta
1 ½ cups ricotta cheese
¼ cup parmesan cheese
|
|
Directions: |
Directions:• Heat a large pot filled with approximately 4 quarts water on high heat to be used for the pasta.
• Meanwhile, heat a large sauté pan, with the butter in it, on low-medium heat and add the garlic and shallots. Sauté for a few minutes.
• In the same pan, add the corn and cook for a few minutes. Then add the cherry tomatoes. Turn the heat up to medium high so that the liquid released from the tomatoes reduces.
• Add the white wine and reduce by half. Then stir in the ricotta cheese, salt, and pepper.
• Remove from heat.
• Once the pasta water is boiling, add about ½ tsp. salt and cook the pasta until al dente.
• Reserve about 1 cup of the pasta water, then drain the pasta and toss together with the mixture in the pan. Add the pasta water if needed to add moisture. Toss in the basil
• Transfer the pasta to a serving plate and top with the parmesan cheese. |
|
Personal
Notes: |
Personal
Notes: Wyoming School thinks Whole Foods Market is the very best for natural and organic products! Their Osteria Restaurant is also a great location to eat out for a family. The prices are exceptional and the quality is all natural. This recipe is from the Osteria's Spring/Summer collection -- MAGICAL! 2245 Springfield Ave. Union (908) 688-1455.
|
|
This recipe for Farfalle D’Estate with Roasted Corn, Cherry Tomatoes, Ricotta is from