Mariel here. I’m devastated the summer is coming to an end. I love the heat, even its ugly brother humidity. I love endless evenings and slow work days. I love running outside and long walks with my newly-toddling son without bundling him up in 20 different layers. I love everything about the summer months so I’m keeping the spirit alive by whipping up dishes packed with harvest whole foods.
Savory, salty and a little bit sweet, this Indian Summer pappardelle hits the taste bud trifecta. Plus it makes use of your local farmstand’s bumper crop so it’s also fairly economical given the ingredient list. I suggest serving this with a tall frosty glass of Chard and a crisp green salad…preferably on a porch swing somewhere warm.
Pappardelle with Summer Corn, Caramelized Leeks and Sweet Basil
2 extra large leeks, sliced into thin rounds (yields ~2 heaping cups) -$2.99
3 Tablespoons unsalted butter, divided – stock
1 Tablespoon extra virgin olive oil – stock
¼-lb ham, chopped -$1.75
1/3 cup dry white wine – stock
2 ears of corn (or about 1½ cups kernels) – $1.40
Milk and water for boiling the corn – stock
1 Tablespoon sugar – stock
1½ lbs pappardelle (or your favorite pasta shape) – $3.49
¼-cup reserved pasta water – stock
¼-cup fresh basil, chopped finely – $1.79
Salt and pepper – stock
Grand total assuming well-stocked kitchen: $11.42
Cost per serving: $2.85
1. Heat 1 Tablespoon of butter and 1 Tablespoon of olive oil in a large skillet over high heat. Reduce to med-low and add the leeks. Cook for 20 minutes, stirring often, until golden.
2.In a separate large skillet, cook the chopped ham over med heat until the edges start to turn a bit golden-brown. Add 1 Tablespoon of butter, wine and cooked leeks to the ham and simmer through until the wine reduces by half.
3. Fill a stockpot about halfway with equal parts milk and water, add 1 Tablespoon of butter and 1 Tablespoon of sugar. Bring the mixture to a boil then add the 2 cobs of corn and cook for 8-10 minutes or until just tender. Use a sharp knife to remove kernels from the cob and add to the leek/ham combo.
4. Cook your pasta in salted water according to package directions. Reserve about ¼-cup of the salted pasta water and then drain the rest.
5. Toss the cooked pasta with the leek/corn/ham, adding pasta water by the Tablespoon, if necessary. Adjust salt/pepper seasonings. Serve hot garnished with fresh basil.