Friday, September 2, 2011
This summer corn pasta is easy to throw together and contains flavorful savory ingredients everyone loves (and probably has on hand). Cook chopped bacon and drain on paper towels. Cut the kernels off about 5 ears of corn. Puree half of the corn along with about a cup of chicken broth. Add all the corn, the bacon, and a chopped onion to a large pot and simmer until corn is tender. Cook pasta in pot of salted water. Add cooked,drained pasta and about a cup of the cooking water to corn mixture. When hot, remove from heat and mix in about 2-3 cups spinach or arugula. Season with salt and pepper and top with shaved Parmesan.
What are you harvesting and cooking this week? Is it tomatoes galore for you? Summer gazpacho season?