- One (1) lb dried farfalle pasta
- Eight (8) ears fresh corn, peeled and rinsed under cold water
- Two (2) yellow onions, chopped
- Four (4) garlic cloves, sliced thinly
- Two (2) cups chopped cherry or plum tomatoes
- Two (2) cups cooked pink beans or other small bean or black eyed pea (substitute canned beans/peas from a 29-oz can or two (2) 15-oz cans), drained and rinsed
- 1/4 cup grated parmesan cheese
- 1/2 cup packed basil leaves
- Olive oil
- Salt and pepper
- Boil the pasta in salty water according to the package instructions or until just cooked. Reserve about a cup of the pasta water and drain. Set aside.
- Meanwhile, grate four (4) of the eight (8) corn cobs into a bowl with the largest part of a box grater. You should have about 1 1/2 cups corn pulp and “milk.”
- Into a separate bowl, slice the kernels from the other four (4) cobs. (Scrape a knife along the sides of these cobs into the bowl with the pulp and milk for more juice.)
- In a large skillet or pot, heat two (2) tablespoons of olive oil and sauté the onions and garlic until the onion starts to brown. Add a pinch of salt.
- Lower the heat and cook for another ten (10) minutes until quite soft and sweet.
- Increase the heat and add the whole corn kernels and tomatoes for two (2) minutes. Add a pinch of salt.
- Add the beans, stirring gently, for another three (3) minutes until heated through. Add a pinch of salt.
- Add the cooked pasta to the skillet along with the reserved corn pulp and milk. Toss to combine, adding the reserved pasta water a little at a time to bring the sauce together.
- Turn off heat and add the cheese, pepper, and basil.
This recipe makes enough for at least 8 large servings. Always feel free to half or double the recipe.