Tagliatelle with Corn and Tomatoes - Food Gardening Network
Whether served at a glitzy dinner party or as an indulgent meal-for-one, this Tagliatelle with Corn and Tomatoes is a beautiful way to highlight garden-fresh corn, tomatoes, and basil!
Ingredients
- Kosher salt
- 2 ears of corn, shucked and rinsed
- 5 tablespoons unsalted butter
- 3 cups cherry tomatoes
- 2 cloves of garlic, minced
- Freshly ground pepper
- 1/2 cup white wine
- 12 ounces tagliatelle pasta (or similar flat pasta)
- 1/2 cup low sodium chicken broth (or vegetable broth)
- Small bunch scallions, thinly sliced
- 1/2 cup freshly grated parmesan, plus more for serving
- Torn basil, for topping
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