Miracle Noodle Fettuccine with Corn, Snap Peas, and Tiny Tomatoes
Though summer is ending, this recipe is just in time to celebrate some of its best produce. Here are useful tips: both are sweet, but use yellow corn for the color. To cut the corn, lay an ear flat instead of standing it upright. Use a long knife to cut the kernels from one long side; rotate the ear and continue. This technique keeps the corn from scattering all over. ‘Sugar plum’ tomatoes from Trader Joe’s are perfect in this dish. Pick the smallest (about ½ inch in diameter) from the package. Or less stress, cut grape or cherry tomatoes in half. Ditto the snap peas; cut large ones in half on the diagonal if small ones are hard to find. And one more: Check the rind on your wedge of cheese for tiny dots that spell out wholly or in part ‘parmigiano reggiano.’ Without that identifying stamp, you may not be getting the best.
- 2 7-ounce bags Miracle Noodle Fettuccine
- 2 or 3 large ears of corn, husked, all silk removed
- 3/4 cup (or more) organic low-salt chicken broth (Swanson’s), divided
- 11/2 teaspoons cornstarch
- 2 teaspoons extra-virgin olive oil
- 13/4 cups small stringless sugar snap peas (about 51/2 ounces)
- ½ teaspoon (plus additional) Kosher salt
- Freshly ground black pepper
- 1 cup very small (1/2 inch) tomatoes (about 6 ounces)
- 1 cup coarsely chopped fresh basil
- 1 tablespoon finely grated lemon peel
- ½ cup (packed) freshly grated parmesan cheese (11/2 ounces)
- Prepare the Miracle Noodle fettuccine according to package directions, but boil 2 minutes for 2 bags. Cut through the noodles a few times to shorten the strands.
- Cut enough kernels from ears of corn to measure 21/4 cups. Place ½ cup corn in a blender (not a processor). Add ½ cup broth and cornstarch. Blend at least 1 minute, or until sauce mixture is smooth, scraping down sides of bowl occasionally.
- Heat the oil in a large deep nonstick skillet over medium heat. Add peas, remaining 13/4 cups corn, and ¼ cup broth; sprinkle lightly with salt and pepper. Using heatproof rubber spatulas, toss to blend. Cover and cook 5 minutes, or until vegetables are crisp-tender, tossing 2 to 3 times.
- Add tomatoes, basil, lemon peel, fettuccine, and corn sauce. Toss 2 to 3 minutes, or until blended and sauce coats evenly. Add cheese, ½ teaspoon salt, and pinch of pepper. Toss to blend, thinning sauce with broth by tablespoons if too thick. Add more salt or pepper, if desired.