Long, curly mafalda pasta serves as the base for this summer-inspired dish, featuring juicy tomatoes, fresh corn kernels and salty feta cubes. Adding to the flavour profile are sweet pepper miscela and scallions.
Cooking time20 minutes
Calories810 / serving
Allergens: Milk, Wheat
Bring a medium pot of salted water to a boil. Shuck the corn; slice the kernels off the cob. Small-dice the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic.
Add the pasta to the pot of boiling water; stir gently to separate. Cook, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
While the pasta cooks, in a large pan, heat a drizzle of oil on medium-high. Add the corn and white bottoms of the scallions. Cook, stirring frequently, 3 to 4 minutes, until softened. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomatoes and cook, stirring frequently, 1 to 2 minutes, until softened; season with S&P.
To the pan of vegetables, add the cooked pasta, sweet pepper miscela, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water; generously season with S&P to taste. Cook, stirring constantly, 1 to 2 minutes, until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished pasta between your plates. Garnish with the feta and as many of the green tops of the scallions as you’d like. Bon appétit!