Oh the flavors of summer. Delicate, sweet corn; fresh squeezed lemon juice; and fragrant Tarragon; come together in this light pasta dish, with garlic, shallots, and white wine. Quick and easy, yet full of flavor. We like some red pepper flakes mixed in, for a subtle heat. So visit your farmer’s market and make tonight’s dinner a win win!
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Pasta with Lemony Corn and Tarragon
Description
Fresh squeezed lemon juice; and fragrant Tarragon; come together in this light pasta dish, with garlic, shallots, and white wine
Ingredients
1 pound fettucine, or spaghetti
2 tablespoons olive oil
1 shallot, minced
3 cloves garlic, minced
4 ears corn, kernels removed from cob
Kosher salt and black pepper
1 teaspoon red pepper flakes
½ cup olive oil
3 lemons, zested and juiced
¼ cup dry white wine, we prefer Sauvignon Blanc
2 tablespoons fresh tarragon, chopped
½ cup parmesan cheese, grated (opt)
Fresh basil, chopped; for garnish
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook, according to package directions; until
al dente. Drain, reserving ½ cup pasta water.
In a large saute pan, heat the olive oil, over med-high heat. Add the shallot, garlic, and corn;, and saute
until the corn starts to brown a little and the shallot is soft and translucent; maybe 4-5 minutes. Add red
pepper flakes, and saute just until fragrant. Meanwhile, whisk together the olive, lemon zest, lemon
juice, and white wine. Add to the corn mixture and simmer for 2-3 minutes.
When the pasta is al dente, remove and add into the corn mixture, tossing well to coat. Toss in the
tarragon, and cook for 2-3 minutes to let it meld with the corn. Remove from heat, and toss in the
parmesan cheese; if using. Top with Basil and serve.
