nyanko's medium

I just wanted to eat my salad.

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CORN PASTA

(From HM64)

http://www.chowhound.com/recipes/bow-tie-pasta-with-corn-thyme-and-parmesan-30773

Ingredients

1 pound short pasta, such as farfalle

2 tablespoons olive oil

½ cup thinly sliced shallots (from about 2 medium shallots)

6 medium garlic cloves, finely chopped

1 cup dry white wine

4 large thyme sprigs

2 cups corn kernels (no need to thaw if frozen)

1 ¼ cups heavy cream

1 ¾ teaspoons kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

½ cup finely grated Parmesan cheese (about 1 ounce), plus more for serving

¼ cup finely chopped chives (from about 1 ½ bunches)

Instructions

Set a colander in the sink. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package directions or until al dente. Meanwhile, start the sauce.

Heat the oil in a large frying pan over medium heat until shimmering. Add the shallots and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes. Add the 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 pan from the heat and set it aside.

When the pasta is ready, reserve ½ cup of the cooking water, drain, and return the pasta to the pot; set aside.

To finish the sauce, return the frying pan to medium-high heat, add the corn, cream, and measured salt and pepper, stir to combine, and bring to a simmer.