Pappardelle with Summer Corn, Caramelized Leeks and Sweet Basil

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.