Serious Eats: Recipes
Dinner Tonight: Pasta with Corn, Tomato, and Asparagus
This dish was inspired by two things: a trip to a restaurant called Finch's in Bloomington, Indiana, and a later trip to the farmer's market. At the restaurant, they served me a rich pasta with corn, crisp snap peas, and tomato. The best part about it was the soupy, buttery broth underneath everything. Usually when I cook pasta I aim for a consistency between dry and soupy, but this really hit the spot.
So at home, armed with some delicious Indiana corn, cherry tomatoes, and asparagus, I set out loosely following a recipe for orecchiette with broccoli rabe. The part I liked was the chicken broth that the vegetables were poached in; they weren't sauteed in oil so were kept delicate, and whatever the vegetables didn't soak up ended up in the bottom of the bowl as a butter and Parmesan-infused broth.
It's not a bad technique for creating any impromptu pasta with a farmer's market haul.
