Recipe of the Week


Prep Time: 30 Minutes
Yields: 4–6 Servings

Corn is a mainstay on the table of most Creole homes. This entrée, that combines pasta and cheese, is guaranteed to be a great hit with your family and friends.

1 pound bow-tie pasta
2 cups corn kernels
4 large thyme sprigs
½ cup grated Parmesan cheese
2 tbsps olive oil
½ cup thinly sliced shallots
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
6 cloves garlic, minced
1 cup dry white wine
¼ cup sliced green olives
1¼ cups heavy whipping cream
salt and black pepper to taste
granulated garlic to taste
¼ cup chopped chives

In a large pot, bring lightly salted water to a boil over medium-high heat. Add pasta and cook 8­–10 minutes or until al dente, stirring often to prevent from sticking. When cooked, drain pasta and set aside. In a large, heavy-bottomed skillet, heat olive oil over medium-high heat. Add shallots, bell peppers and minced garlic then cook 2–3 minutes or until vegetables are wilted, stirring occasionally. Add wine and thyme, bring to a rolling boil then reduce to simmer. Cook 5 minutes or until liquid is reduced by three-quarters. Add corn, green olives and heavy whipping cream then bring to a simmer and cook 2–3 minutes, stirring occasionally. Add pasta and cook 5–7 minutes or until sauce has thickened to desired consistency. Season to taste using salt, black pepper and granulated garlic. To serve, divide pasta among pasta bowls. Sprinkle each with grated Parmesan cheese and chopped chives. Serve immediately.























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