Description

Summer is the perfect time to make this super simple and fresh pasta dish. It is prepared with fresh corn and shallots and a rich sauce of garlic, white wine, thyme, Parmesan cheese and cream, then topped with Parmesan cheese and chives. Add shredded roti

Ingredients

• 1 lb. farfalle pasta (bow tie)
• 2 T. olive oil
• 2 medium thinly sliced shallots
• 6 medium garlic cloves, finely chopped
• 1 c. dry white wine
• 4 large thyme sprigs
• 2 c. corn kernels, fresh or frozen (no need to thaw if frozen)
• 1 1/4 c. heavy cream
• 1 3/4 t. kosher salt
• 1/4 t. freshly ground black pepper
• 1/2 c. finely grated Parmesan cheese, plus more for serving
• 1/4 c. finely chopped chives

Steps

1. Bring a large pot of well salted water to a boil over high heat; add pasta; cook according to the package directions or until al dente, about 10-12 minutes.
2. While pasta is cooking, start the sauce. Heat oil in a large skillet over medium heat until shimmering; add shallots and garlic, season with salt and pepper; cook, stirring occasionally, until softened, about 3 minutes. Add wine and thyme sprigs; bring to a simmer, and cook, stirring occasionally, until the wine has reduced by about three-quarters, about 4 to 5 minutes. Remove the skillet from heat; set aside.
3. When pasta is done, reserve 1/2 cup of the cooking pasta water, setting it aside, drain, and return the pasta to the pot; set aside.