Summer Pappardelle with Basil Cream Sauce
A vibrant pasta dish featuring silky basil cream sauce, fresh corn, and juicy tomatoes, perfect for summer evenings.
Ingredients
Pasta and Sauce
- 12 oz Pappardelle pasta
- 1 cup Heavy cream or coconut cream For a dairy-free version
- 1 cup Fresh basil, chopped Fresh is key for best flavor
- 1/2 cup Grated Parmesan cheese
- 2 ears Fresh corn, kernels removed
- 1 pint Blistered cherry tomatoes, halved
Seasoning
- to taste Cracked black pepper
- to taste Salt
- optional Lemon zest For extra flavor
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Add the pappardelle and cook according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain and set aside.
Sautéing the Vegetables
- In a large skillet, heat a splash of olive oil over medium heat.
- Add the corn and sauté for about 3-4 minutes until slightly golden.
- Then, add the blistered cherry tomatoes and cook until they soften.
Making the Sauce
- Pour in the heavy cream (or coconut cream) and add the chopped basil.
- Stir gently, allowing the sauce to warm and combine, about 2 minutes.
Combining Ingredients
- Add the drained pappardelle to the skillet and toss to coat.
- If the sauce is too thick, gradually mix in reserved pasta water until you reach your desired consistency.
Final Seasoning and Serving
- Stir in grated Parmesan cheese, season with salt and cracked black pepper, and give it one last toss.
- Serve hot, garnishing with extra basil and a sprinkle of lemon zest if desired.
Notes
This dish is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to help revive the sauce.