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by Sarah Steimer

I spent an entire (broke) summer a couple of years ago eating almost nothing but pasta with sauteed vegetables. A new combination of veggies or a different pasta is honestly all you need to convince yourself that you make more money now. Arugula = lap of luxury.

  • 4 cups corn (from about 5 ears)
  • 1/2 cup chicken stock
  • 2 tablespoons olive oil
  • 2 ounces bacon – about 2-4 strips – chopped (preferably smoked)
  • 4 tablespoons unsalted butter
  • 1 red Thai chile, finely chopped (I used a dried chili)
  • 1 pound oricchiette or campanelle pasta, cooked until al dente
  • 3 scallions, white and pale-green parts only
  • 2 cups arugula

    Looooove youuuuu arugula and Martha Stewarttttt.

  • salt and pepper, to taste
  • shredded Parmesan cheese – for garnish

Puree 1 cup of the corn and the chicken stock in a blender.

Heat oil in a large skillet over medium heat. Cook bacon until crisp, add corn puree and remaining corn kernels, along with 2 tablespoons butter and chile. Season with salt and pepper. Cook until the corn is soft, about five minutes.

Toss in pasta, about 1 cup of the reserved cooking water and remaining 2 tablespoons of butter. Cook until sauce is creamy, about three minutes. Toss with arugula and scallions, then garnish with cheese.

Serves about six.

Recipe: Martha Stewart

Photos: Sarah Steimer

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