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Pasta with corn, scallions, & arugula
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
Active 40m Total 40m | |
4c | corn |
1/2c | chicken stock |
2tbsp | evoo |
2slices | bacon |
4 tbsp | butter |
1 Thai red chili, finely chopped S&p | |
1lb | pasta, shell shaped, cooked, reserve 1c water |
3 | scallions, white and pale green parts only, thinly sliced |
2 c | baby arugula |
Parmesan to garnish
1) purée 1 c corn and stock in with immersion blender.
2) heat oil in skillet over medium. Cook bacon until crisp, remove and crumble. Add corn purée, remaining corn, 2 tbsp butter, and chile. Season with s&p. Cook 5m or until corn is soft.
3) toss in pasta and reserved water, and remaining 2 tbsp butter. Cook until sauce is creamy, 3 mins. Toss in scallions and bacon and arugula. Garnish with cheese.
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