Pappardelle – Italian pasta in the form of ribbons 2 – 3 cm wide. Like any pasta, it is boiled to the state of al dente, and then brought until ready with sauces, pasta is incredible appetizing due to its shape, the tapes with a delicate texture, which taste buds envelop so nicely that it’s impossible will stop. After all, even her name is pappardelle in Italian means roughly “greedily eaten.” Boil pappardelle in corn broth, so that she acquired a delicious corn the aroma. And then mix it with corn and tomatoes in a pan in amazingly delicious sauce of butter, parmesan, white wine and chicken stock. Before serving, do not forget to sprinkle flavored greens and cheese. Nutritional value of one serving: (total 4) Calories 635, total fat 22 g., Saturated fat g., Proteins 21 g., carbohydrates 86 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 20 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr pappardelle pasta
- 2 ears of peeled corn
- 5 tbsp. l (75 gr.) Butter
- 3 tbsp. grape tomatoes
- 2 cloves, minced garlic
- 0.5 tbsp. white wine
- 0.5 tbsp. lightly salted chicken stock
- 1 small bunch of green onion, thinly sliced
- 0.5 tbsp. grated parmesan and additionally for serving
- Torn basil for serving
Recipes with similar ingredients: papardelle pasta, corn, grape tomatoes, parmesan cheese, white wine, green onions, basil
Recipe preparation:
- Pour water into a large pot, salt and bring to boiling. Lay the corn and cook until light soft, about 3 minutes. Remove the cobs with tongs, leaving boiling water. Give cool the corn a little, then cut the grains.
- In a large skillet over medium heat, melt 2 tbsp. l (30 gr.) butter. Add tomatoes, 1 tsp. salt and 0.5 tsp pepper and cook until the tomatoes are soft, about 4 minutes. Then add garlic and fry another 1 minute. Pour in the wine and cook until the liquid will not evaporate in half, about 5 minutes.
- Meanwhile, boil the paste in water from the corn in accordance with recommendations on the packaging. Then drain the water, the tide 1 tbsp. separately. Pour the chicken stock into the pan, add the corn grains and bring to a boil.
- Add the paste, onion, parmesan, remaining 3 tbsp. To the pan. l (45 gr.) Butter and 0.5 tsp. salt. Shuffle by adding if necessary, liquid from pasta. Salt and pepper over to taste. Sprinkle with parmesan and basil.
