MUshroom agnolotti with corn, tomatoes, and arugula pan sauce pg.142 Recipe
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 This recipe for MUshroom agnolotti with corn, tomatoes, and arugula pan sauce pg.142 is from Erin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 2 ears sweet corn on the cob
18 oz. Wild mushroom agnolotti or ravioli (two 9-oz. Pkgs.)
2 Tbsp. Extra-virgin olive oil
1 small onion, thinly, sliced
1 clove garlic, thinly sliced
2 medium tomatoes, cored and chopped
2 Tbsp. Unsalted butter
5 oz. Baby arugula (6 cups)
2 oz. Parmigiano-reggiano or pecorino cheese, finely shredded
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Directions: |
Directions:1. Bring a large pot of generously salted water to a boil. Shave corn off the ears with a serrated knife and reserve. Add the cobs (to relase corn starches and add richness) and agnolotti to water; set timer for 6 minutes.
2. Meanwhile, for pan sauce, heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until fragrant, about 2 minutes.
3. Add corn kernels to skillet; cook over medium-high heat until bright and crisp-tender, 1 minute. Add the tomatoes and toss until they begin to release some juices, about 2 minutes.
4. Drain the pasta, reserving 1/4 Cup cooking liquid; discard cobs. Add pasta back to the pot with the reserved cooking water, corn mixture, and butter. Gently toss over low heat to melt butter. Stir in arugula and toss until just wilted. Divide among four bowls and top with finely grated cheese.
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Number Of
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Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:30 minutes |
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