Pappardelle with corn and cherry tomatoes

Ingredients:

• 350 g pappardelle pasta
• 2 ears of corn, husked
• 5 tbsp (75 g) butter
• 3 cups grape tomatoes
• 2 cloves garlic, crushed
• 0.5 cups white wine
• 0.5 tbsp. lightly salted chicken broth
• 1 small bunch green onions, thinly sliced
• 0.5 cup grated Parmesan, plus extra for serving
• Torn basil for serving

Preparation:

1. Fill a large saucepan with water, add salt, and bring to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove the cobs with tongs, leaving the boiling water behind. Let the corn cool slightly, then cut off the kernels.
2. In a large skillet, melt 2 tablespoons (30 grams) of butter over medium heat. Add the tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of pepper and cook until the tomatoes are softened, about 4 minutes. Then add the garlic and cook for another minute. Pour in the wine and cook until the liquid has reduced by half, about 5 minutes.
3. Meanwhile, cook the pasta in the corn water according to package directions. Then drain the pasta, setting aside 1 cup of the water. Pour the chicken broth into the pan, add the corn kernels, and bring to a boil.
4. Add the pasta, onion, Parmesan, the remaining 3 tablespoons (45 g) butter, and 1/2 teaspoon salt to the skillet. Stir, adding more of the pasta liquid if needed. Season with salt and pepper to taste. Sprinkle with Parmesan and basil.