Fresh Sweet Corn Pasta with Spring Vegetables
 
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Ingredients
  • 8 ounces short whole grain pasta
  • 3 ears Sunshine Sweet corn, husked
  • 1 large shallot, finely chopped
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 6 asparagus spears, sliced at an angle into 1-inch pieces
  • ¾ cup green peas, fresh or frozen
  • ΒΌ cup shredded parmesan cheese
  • Salt and pepper, as needed
  • fresh thyme leaves
  • (optional) a couple of cherry tomatoes sliced to toss on top
Instructions
  1. Cook pasta according to package directions; drain and reserve ½ cup of the cooking water.
  2. While pasta is cooking, cut corn kernels off the cob and set aside.
  3. In a medium saucepan over medium heat, heat butter and oil until bubbly.
  4. Add shallot and saute until lightly browned.
  5. Add asparagus, corn, and peas and cook until heated through.
  6. Toss with pasta and cheese.
  7. Add in reserved cooking water and stir to create a creamy sauce.
  8. Season with salt and pepper.
  9. Sprinkle with thyme to serve.
Recipe by The Shirley Journey at https://theshirleyjourney.com/sweet-corn-spring-vegetable-pasta/