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Pappardelle with Summer Corn, Caramelized Leeks and Sweet Basil

September 12, 2013 by Mariel Goodson 3 Comments

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Pappardelle Summer Corn Leeks3_optMariel 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.

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Pappardelle with Summer Corn, Caramelized Leeks and Sweet Basil
Serves 4

Ingredients:
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

Directions:
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.

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Filed Under: Entrees, Pasta, Recipe Index, Recipes Under $20, Vegetarian Tagged With: cooking, epicurious, family, farmers market, food, kid-friendly, Pasta, recipes, Recipes Under $20, Summer

About Mariel Goodson

The daughter in this mother-daughter duo, Mariel is the co-founder of Brass Hill Design and a former magazine writer who has contributed to Martha Stewart Living, Better Homes & Gardens, SELF, Redbook and Good Housekeeping, among many others.

Comments

  1. Cam says

    September 13, 2013 at 12:23 am

    I think my eyes are deceiving me………….I see what looks like some sort of ham , dead center in above picture!?!?!?……..regardless it looks absolutely delicious……..can’t wait to try it!

    Reply
    • feastonthecheap says

      September 13, 2013 at 7:06 am

      Your eyes aren’t deceiving you, I did use a little bit of ham for its sweet/saltiness. But it can easily be excluded if you’re a vegetarian!

      Reply
  2. Amanda @ Once Upon a Recipe says

    September 17, 2013 at 5:46 pm

    Perfection – I love fresh pasta dishes like this one. I am hanging on to Summer too, but have to admit I’m pretty excited for Fall!

    Reply

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