Summer Vegetable Cavatelli With Fresh Corn "Cream"
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Chicken Broth1 tbsp
Olive Oil110 g
Bacon (diced)1 cup
Sweet Red Pepper (diced)1.5 cups
Zucchini (diced)1
Salt1 pinch
Cayenne Pepper1 tbsp
Italian Parsley (chopped)Directions:
1
Remove corn kernels from cob and scrape cob with dull edge of knife to remove as much of the corn as possible
2
Place corn in blender with chicken broth
3
Blend on high until completely smooth, about 2 minutes
4
For a smoother mixture, strain through a fine strainer (straining is optional)
5
Heat olive oil in a large skillet over medium heat
6
Add pancetta; cook until pancetta is cooked but not crisp, about 3 minutes
7
Remove some of the grease from the pan
8
Add zucchini and red pepper to pan
9
Saute just until zucchini begins to soften, about 3 minutes
10
Remove from heat
11
Season with salt, black pepper, and cayenne pepper
12
Bring a large pot of lightly salted water to a boil; add cavatelli and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes or 1 minute less than recommended on the package
13
Drain well
14
Transfer the drained pasta to the skillet with the vegetables
15
Pour in corn cream
16
Cook and stir on medium-high heat until sauce begins to thicken, about 3 minutes
17
Stir in cherry tomatoes, basil, parsley, and grated cheese