Summer Corn and Pancetta Pasta
Whole grain pasta tossed with sweet corn, crispy pancetta, and a light cream sauce brightened with fresh basil.
| 340 g whole grain rotini pasta | Cook pasta according to package directions | Add pasta & basil, toss to coat; top with pancetta | |||
| 3 ears corn, shucked, kernels cut from cob | Cook corn & onion in drippings, 6 min until browned | Add garlic, cook 1 min until fragrant | Stir in broth, cream, salt & pepper; cook 3 min | ||
| 2 (4-oz / 115 g) pkg diced pancetta | Cook pancetta over medium-high heat, 6–8 min until crisp | ||||
| 1 sweet onion, chopped | |||||
| 3 cloves garlic, minced | |||||
| 240 ml vegetable broth | |||||
| 120 ml heavy cream | |||||
| 1/2 tsp kosher salt | |||||
| 1/2 tsp pepper | |||||
| 1 (0.5-oz / 14 g) pkg fresh basil, chopped |
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