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Corn, Broccoli and Pea Pasta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This has been somewhat modified from the 'Conchiglioni Pasta with Corn, Peas and Cacio di Fossa' that Andy Bunn contributed to Vogue Entertaining and Travel (Australian edition) Feb/Mar07. By modified I mean made more accessible (I think). I also think it might be good for kids (not my small fussy one sadly, but someone else's is bound to love it).

This has been somewhat modified from the 'Conchiglioni Pasta with Corn, Peas and Cacio di Fossa' that Andy Bunn contributed to Vogue Entertaining and Travel (Australian edition) Feb/Mar07. By modified I mean made more accessible (I think). I also think it might be good for kids (not my small fussy one sadly, but someone else's is bound to love it).

Ingredients

Serves: 2-4

Metric Cups
  • 4 sweetcorn cobs (husks and silks removed)
  • 1 bunch broccoli
  • 50 grams frozen peas
  • 250 grams penne pasta
  • 100 grams butter
  • 1 red onion (finely chopped)
  • 2 cloves garlic (finely sliced)
  • 30 grams grated parmesan
  • 4 sweetcorn cobs (husks and silks removed)
  • 1 bunch broccoli
  • 1¾ ounces frozen peas
  • 8⅚ ounces penne pasta
  • 3½ ounces butter
  • 1 red onion (finely chopped)
  • 2 cloves garlic (finely sliced)
  • 1 ounces grated parmesan

Method

Corn, Broccoli and Pea Pasta is a community recipe submitted by kgw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut kernels from the corn cobs* Place corn in a small saucepan with 375ml water and cook over medium heat (8-10 mins) until tender. Process corn with stick blender in the saucepan (careful not to splash) until roughly chopped and set aside.
  • Bring a large saucepan of water (big enough to cook the pasta) to boil. Cook broccoli and peas for 2 minutes until tender but still crisp. Then refresh in iced water and drain well. Roughly chop broccoli into small pieces and add to corn. Cook pasta in the vegetable water until al dente.
  • Meanwhile, melt butter in a frypan (large enough to hold everything later) on a medium heat and cook onion and garlic until tender - 5 to 7 minutes. Season with salt and pepper.
  • Drain pasta well (reserve a cup of the cooking water to moisten final dish if required) and add to onion along with the corn/broccoli/pea mix. Stir gently until heated through and well combined. Add some of the pasta water if necessary to loosen it.
  • Season again, then serve with grated parmesan/pecorino/Cacio di Fossa ('Cheese of the pit', evidently - sounds divine!)
  • Cut kernels from the corn cobs* Place corn in a small saucepan with 375ml water and cook over medium heat (8-10 mins) until tender. Process corn with stick blender in the saucepan (careful not to splash) until roughly chopped and set aside.
  • Bring a large saucepan of water (big enough to cook the pasta) to boil. Cook broccoli and peas for 2 minutes until tender but still crisp. Then refresh in iced water and drain well. Roughly chop broccoli into small pieces and add to corn. Cook pasta in the vegetable water until al dente.
  • Meanwhile, melt butter in a frypan (large enough to hold everything later) on a medium heat and cook onion and garlic until tender - 5 to 7 minutes. Season with salt and pepper.
  • Drain pasta well (reserve a cup of the cooking water to moisten final dish if required) and add to onion along with the corn/broccoli/pea mix. Stir gently until heated through and well combined. Add some of the pasta water if necessary to loosen it.
  • Season again, then serve with grated parmesan/pecorino/Cacio di Fossa ('Cheese of the pit', evidently - sounds divine!)
  • Additional Information

    *I do this messy business by upending the cob in a shallow dish to contain the fly-away kernels and running the knife down each side. I am thinking frozen would make it very quick; this was the fiddliest part of this recipe.

    *I do this messy business by upending the cob in a shallow dish to contain the fly-away kernels and running the knife down each side. I am thinking frozen would make it very quick; this was the fiddliest part of this recipe.

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