Pasta with corn cream, zucchini, red pepper and pancetta 


  • for 4 portions:
  • For the corn “cream” (will make more than needed for the recipe)
  • 2 ears fresh white corn, or other sweet corn
  • 2 cups chicken broth or water
  • For the pasta:
  • 2 cups cavatelli
  • 1 tbsp olive oil
  • 4 ounces diced bacon or pancetta (sausage would also work nicely)
  • 1/2 cup diced sweet red pepper
  • 1 1/2 cup diced zucchini
  • pinch of cayenne
  • salt and pepper to taste
  • 1 1/2 to 2 cups corn “cream,” or as needed
  • 1 cup halved sweet cheery tomatoes
  • 1 tbsp chopped Italian parsley
  • 1 tbsp finely sliced basil leaves
  • grated Parmigiano Reggiano
  • Method

    From food wishes


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