Summer Fettuccine - Inspiration Chardonnay
This pasta comes together quickly and it uses the best of summer produce – sweet corn and vine-ripe tomatoes.
8 ounces fettuccine pasta
6 tablespoons butter
1 cup of sweet summer corn kernels, cut off the cob
1/2 cup grated Parmesan cheese
1 cup Sun Gold or cherry tomatoes
5 to 6 sprigs of tarragon
Cook pasta al dente according to package directions. Reserve ½ cup of pasta water.
Melt butter in a sauté pan. Add corn and cook for two minutes. Add the cooked pasta, tomatoes, parmesan, and pasta water; toss ingredients together. Continue to cook a minute or so until the tomatoes are slightly softened. Plate and garnish with tarragon sprigs.