Campanelle with corn

Campanelle with corn and lima beans
Campanelle with corn and lima beans
Why this recipe works: the broad, twisted shape of campanelle pastas perfect  in the dish. The horns catch the tiny bits of corn and keep them from falling to the bottom of the bowl. The sweetness of the corn and mild nuttiness of the lima beans get a savory kick from the garlic and pecorino romano cheese, and the grape tomatoes add bursts of tanginess. The corn lima bean, and tomato mixture takes only about 7 minutes to cook just long enough to bring the flavor together without sacrificing the ingredients freshness. We heat the oil and garlic for the corn mixture just after adding the pasta to the boiling water so that the components are ready at about the same time. Fresh corn is preferable fresh flavor. But in a pinch, you can use 2 cups of thawed frozen corn, if grape tomatoes are not available, opt for cherry tomatoes, cutting them into quarters instead of halves if they measure 1 inch in diameter of larger.

Campanelle with corn, lima beans, and grape tomatoes
Ingredients: serve 4
1 pound companelle
   Salt and pepper
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 earn corn, kernels removed from cobs
1 cup frozen baby lima beans, thawed
1 pint grape tomatoes, halved
¾ cup finely shredded fresh basil
1 cup grated pecorino romano cheese

Procedures:
  1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and comanelle to boiling water and cook until pasta is al dente.
  2. Meanwhile, heat 2 tablespoons oil and garlic in large skillet over medium heat and cook until garlic is fragrant but not browned, 2 to 3 minutes. Add corn and lima beans, increase heat to medium high, and cook until corn is tender crisp and beans are heated through, about 2 minutes. Add tomatoes and cook until tomatoes just begin to soften, 1 to 2 minutes, depending on their ripeness. Season with salt and pepper. Set aside off heat if pasta is not done cooking.
  3. When campanelle is all dente, drain and return to pot. Add corn mixture, remaining oil, basil, and ½ cup cheese. Toss well and season with salt and pepper. Top with remaining cheese. Serve.

Quick prep tip shredding basil
To shred basil or other leafy herbs and greens, simply stack several leaves on top of one another, roll them up, and slice with a chef’s knife. In the case of basil, we have found that rolling the leaves lengthwise from tip to tail minimizes bruising and growning.

Smart shopping grape tomatoes
Sweet yet acidic, with deep color and low moisture, grape tomatoes are oval in shape and small in size like cherry tomatoes. They’re available in supermarkets year round, but don’t expect the characteristic tang of a good vine ripened tomato. 

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