Veronica from Glastonbury shared her recipe in our 10th Anniversary contest. Her favorite product is our Milk but for this dish Veronica uses our Half & Half to make the basil cream sauce rich..but not too rich!
We are so lucky, in Connecticut, to be surrounded by so many wonderful farms and farmer’s markets. I really love the summertime here when the corn is sweet and the basil is plentiful. This pasta dish, a long- time family favorite, combines those two delicious summertime treats in a rich (bot not too rich) cream sauce made with Farmer’s Cow half and half. I love knowing where the food I feed my family comes from, and I feel very fortunate that we have farmers and dairy farmers so close by to give us fresh from the farm goodness.
- 8 ounces bow tie shaped pasta
- 1 tablespoon butter
- 3 ears of corn, shucked
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/2 cup thinly sliced fresh basil leaves
- 1 cup The Farmer’s Cow Half and Half
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese, plus additional for garnish
- 2 scallions, thinly sliced
- 2 teaspoon olive oil
- 1/2 teaspoon chili paste
- Bring a large pot of salted water to a boil. Add the bowtie pasta to the pot and cook for 11 minutes; drain.
- Meanwhile in a large cast iron skillet melt the butter over medium heat. Carefully remove the corn from the ears using a sharp knife. Stir together the corn, garlic and shallot in the skillet; cook for 3 minutes. Stir in half of the basil along with The Farmer’s Cow Half and Half. Cook the creamy corn sauce for five minutes, until slightly thickened.
- Stir in the cooked pasta, salt, pepper and parmesan cheese. Finely chop the scallions (white and green parts) and scatter over the top along with the remaining basil. Stir together the olive oil and chili paste then drizzle it over the pasta in the skillet. Freshly grate some additional cheese over the pasta and serve.
Yield: 4 servings