Ingredients
1 lb. Pappardelle's Cubano Orzo
3 Tbsp. olive oil
2 cups frozen corn, thawed
1 cup chopped tomato
Salt and pepper to taste
1/2 tsp. dried basil leaves
1/3 cup grated Parmesan cheese
1/2 cup cilantro, chopped
1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse.
2. Heat oil in large skillet and saute garlic for 2-3 minutes, stirring constantly.
3. Drain corn well and add to garlic with tomato; cook and stir until hot.
4. Add basil, salt, and pepper and toss to coat well. Sprinkle with cheese and cilantro. Serve.
Copyright © 2011 by Pappardelle's Pasta Co.
Source of Inspiration
The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!
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