It's Potluck time at I ♥ Cooking Club and I think I will stick with Curtis Stone. If you know me you'll know I love Nigella and Nigel .....but Curtis is fast working his way up the ranks as a favorite.
Pasta is making a limited appearance on our table as we are cutting back on the carbs a bit.
Noooo, not avoiding carbs completely - how I love them - but cutting back is essential right now.
For this week's indulgence we are trying a bucket load of farfalle pasta loaded with fresh corn, onions and gently coated in a lighter version of the called for cream sauce. I cut back on the cream and loaded up on the veggies. Oh yeah......this is going to be a repeat.
This is the amount leftover after one meal. Yikes! Despite me reducing the amount of pasta and sauce it still made a hearty quantity. We had it for dinner two nights and took for lunch during the workweek.
In my opinion, fresh ingredients are essential to the taste of this meal. You could use frozen corn but this dish popped with fresh favors so I will opt for carving the corn fresh for this dish. Next time I am adding cherry tomatoes. Bet that would be good, add some color too.
Bow Tie Pasta with Corn, Thyme and Parmesan
Curtis Stone's cookbook What's For Dinner
1 pound farfalle pasta, but you coukd use any small pasta. I did not use a pound - too much!
2 tablespoons olive oil
1/2 cup thinly sliced shallots (from about 2 medium shallots)
6 medium garlic cloves, finely chopped
1 cup white wine
4 large thyme sprigs
2 cups corn kernels
1 cup heavy cream
1 3/4 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
1/4 cup finely chopped chives
Bring a pot of generously salted water to a boil then add the pasta. Cook according to the package directions. Easy. Now you can start the sauce.
Heat oil in a frying pan over medium heat. Add the shallots and garlic, season with salt and pepper....stir so they don't burn. This will take approximately 3 minutes. Now add the wine and thyme sprigs, bring to a simmer, and cook, stirring occasionally, until the wine has reduced by about three-quarters. Remove the pan from the heat and set it aside.
When the pasta is ready, reserve 1/2 cup of the cooking water, drain, and return the pasta to the pot; set aside.
Ok, back to the sauce. Get the frying pan again and add corn, cream and pepper. Stir gently to combine.
Place the reserved pot of pasta over low heat and pour in the cream-corn mixture. Now douse with cheese, chives and some of the reserved pasta water. Mix it all up.
If you want to add shredded chicken you can change the vegetarian feature of the meal. It's a win if you have a household of meat eaters and vegetarians.
Check out I ♥ Cooking Club and see what others served up. Also linking up to Beth Fish's Weekend Cooking Series.