Perfect Pasta Primavera

Start to finish: 35 minutes

Serves: 4

Key Ingredients Needed

• Kosher salt
• 8 ounces uncooked linguini
• 2 tablespoons olive oil
• 2 tablespoons diced pancetta
• 1 shallot, chopped
• 3 cloves garlic, chopped
• 1/2 pound asparagus spears, diagonally cut has 1-inch pieces
• 2 cups fresh sweet corn (from 3 medium ears)
• 1 teaspoon crushed red pepper flakes
• 2 cups cherry tomatoes
• 1 small bunch Tuscan kale, stems removed, leaves torn into small bite-size pieces
• 2 tablespoons unsalted butter
• 4 fresh basil leaves, chopped
• 3 tablespoons grated Parmesan cheese

Instructions/Step By Step Directions

Step 1: Bring a large pot of salted water to a boil.

Step 2: Cook the pasta until al dente, about 9 to 10 minutes. Drain, reserving 1/2 cup of the cooking water.

Step 3: Heat the olive oil in a large skillet over medium.

Step 4: Add the pancetta, and cook, stirring occasionally, until rendered, about 5 minutes. Drain and discard half the fat; add the shallot to remaining fat in skillet, and cook until translucent, about 2 minutes.

Step 5: Add the garlic, and cook until aromatic, about 1 minute. Season with salt.

Step 6: Add the asparagus, corn, and red pepper flakes to the skillet, and sauté for about 1 minute.

Step 7: Stir in the tomatoes, and allow to blister and break down a little, about 5 minutes.

Step 8: Stir in the kale and cook just until it wilts. Swirl in butter until melted.

Step 9: Toss the pasta in sauce, adding cooking water, 1/4 cup at a time, to help the sauce adhere to the pasta.

Step 10: Season to taste with salt.

Step 11: Divide the pasta between 4 bowls, and sprinkle with basil and grated Parmesan.