Wednesday, August 27, 2014

Grilled Corn Fettuccine

Grilled Corn Fettuccine
(Adapted from Food Network)
((Printable Recipe))

Olive oil
1 pound fettuccine
6 ears corn, grilled
3 shallots, chopped
1 red pepper, seeded and chopped
1 cup heavy cream or half-and-half
1/2 cup white wine or vegetable broth
2 tablespoons fresh chopped thyme leaves
pinch crushed red pepper flakes
1 cup freshly grated parmesan cheese
1/2 cup freshly chopped basil
salt and cracked pepper to taste

1. Cook the pasta in salted water according to package directions.

2. Remove the corn from the cob and scrape the back of the knife over the cob to remove any corn liquid.

3. In a large skillet over medium high heat, drizzle some olive oil and sauté the shallots and red pepper for about 6 minutes. Add 3/4 of the corn and season with salt and pepper.

4. And the remaining 1/4 corn to a food processor along with the cream. Puree until smooth.

5. Pour the wine into the corn/veggie mixture. Add the thyme and the pureed corn mixture and heat for 4 minutes. Add a pinch of crushed red pepper.

6. Toss over pasta along with parmesan cheese and fresh basil.


Linked to: Weekend Potluck #134

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