Bowtie Pasta with Corn, Fresh Herbs, and Parmesan

Just so happens that my husband's work buddy grows corn and we were lucky enough to get two dozen ears. Of course you can only eat so much corn on the cob, so I was looking for other ways to use up my bounty. This Bowtie Pasta with Corn, Fresh Herbs, and Parmesan is perfect for a quick weeknight meal and also helps me use up my corn bounty!

Kid-friendly bowtie pasta with corn, cream, cheese, a good amount of garlic, and fresh herbs is sure to be a hit at any dinner table. I made a few changes to Curtis' original recipe. I love the combination of corn and basil, so I used the rest of my fresh basil in place of thyme.  I also had some fresh corn stock on hand so I subbed the corn stock for white wine. Finally, I decided to amp up the flavor with some red pepper flakes and also added some Herbs de Provence.

The final result was quite tasty and a perfect kid-friendly meal.  Naturally the dish becomes more flavorful as time allows and is even better the next day! I would definitely make this again!

Yummy flavor base for the creamy corn sauce!

Bowtie Pasta with Corn, Thyme, and Parmesan

Adapted from What's For Dinner

by Curtis Stone

Serves 4

1 pound bowtie pasta

2 tablespoons olive oil

1/2 cup thinly sliced shallots

6 garlic cloves, finely chopped

1 cup dry white wine, or corn stock

1 spring of fresh basil

2 cups fresh corn kernels (cut from about 4 ears)

1-1/2 cup heavy cream

salt and pepper, to taste

red pepper flakes, to taste

Herbes de Provence, to taste

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped fresh chives

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring often to prevent sticking together, for about 7 minutes, or until tender but still firm to the bite.

Meanwhile,heat a large heavy skillet over medium heat. Add the olive oil, then add the shallots and garlic and cook, stirring occasionally, for about medium high, and cook for about 5 minutes, or until the liquid is reduced by three-quarters.

Add the corn and cream and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 2 minutes, or until the corn is hot. Keep the sauce warm over very low heat. (The sauce may seem thin at this point, but it will thicken up when combined with the pasta.)

Scoop out and reserve 1/2 cup of the pasta water and drain the pasta. Add the pasta to the corn sauce and toss to coat. Add enough of the reserved pasta water to adjust the sauce to the desired consistency. Season to taste with salt and pepper. (I found that I had to add a little more salt than I usually do.)

Divide the pasta among four pasta bowls. Sprinkle with the Parmesan cheese, chives, and pepper and serve.

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