Just today as I was browsing through my Instagram account, I noticed people posting pictures of fall recipes. Fall recipes?! Has time flown by that quickly that I didn’t even notice that the seasons have changed? Here I am holding on to this amazing pappardelle with corn pesto recipe when corn and tomatoes are no longer in season! Thankfully in California, there’s still an abundance of corn and tomatoes available for me to continue enjoying this meal because let me tell you…it’s a real winner. If you can still find these ingredients in your area, I must insist you try this recipe!
**Helpful tips and common mistakes
After months of debate, I finally caved and bought myself a pasta machine. I was more than excited to make fresh noodles. I eagerly made the dough, rolled it through the machine, dried it on my rack, and cooked it until perfectly al dente. Unfortunately, the noodles did not hold up to my expectations. They didn’t have the bite that the perfect noodles had. Turns out that I was missing a key ingredient: semolina!
Using a combination of semolina with flour and eggs creates a noodle that has the right amount of chew factor while delivering on flavor.
Once you have mastered the skill of making and rolling out the pasta, cut the noodles into 3/4 inch wide noodles to create pappardelle. You can also prepare a large batch of the noodles and freeze them for up to 2 months. The noodles only take a couple of minutes to cook so once they are cut, get the rest of the ingredients ready.
If you never had crispy prosciutto before, you are in for a real treat. Baking the prosciutto enhances the flavors and makes it extra crispy. A little goes a long way so you don’t need much – 6 ounces should be plenty for 4 servings. Saute the remaining corn and blister the cherry tomatoes until softened.
Now for the corn pesto. When I think of pesto, I think of a cheesy herb sauce. This is somewhat of a variation of that sauce. Like a pesto, this corn sauce has nuts, parmesan, and olive oil. Unlike a pesto, the key ingredient is corn. Blend or process the ingredients together and the milk from the corn moistens the pesto making one creamy, nutty sauce.
Cook the pappardelle and toss it together with the corn pesto, pasta cooking water, sauteed corn, and parmesan. Season the pasta with salt and pepper and top it with the crispy prosciutto, tomatoes, fresh basil, and more parmesan.
This homemade pappardelle with corn pesto was everything I was looking for and more. The sweet corn pesto with the juicy cherry tomatoes and salty prosciutto hits all of the marks. And can I say, it’s amazing how creamy the pasta is without using any heavy cream! Come winter, I know I will be missing this pasta!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.