Bow Tie Pasta with Corn, Thyme, and Parmesan Cheese
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
Directions
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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.
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.
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.
Return the skillet to medium-high heat; add corn, cream, and measured salt and pepper; stir to combine; bring to a simmer.
Place the pot of pasta over low heat; pour in the cream-corn mixture; add cheese, chives, and half of the reserved pasta water; stir to combine; cook, stirring occasionally, until cheese has melted and the sauce has thickened slightly. The sauce will thicken more as it sits. Add more of the reserved pasta water, if needed. Taste, season with salt and pepper if desired.
Serve immediately with the extra Parmesan on the side.