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.

Recipe courtesy of Spoon Trade, published in Edible San Luis Obispo and Wine Country

Mary Mansson