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James Carrier Photo by: James Carrier

Pasta Shells with Corn and Bacon

Sunset JULY 2002

  • Yield: Makes 6 servings

Ingredients

  • 1 pound dried pasta shells (about 1 in. long)
  • 4 ounces bacon, chopped
  • About 2 tablespoons butter
  • 1/2 cup minced shallots
  • 4 cups fresh corn kernels
  • 1 cup dry white wine
  • 1/2 cup whipping cream
  • 1/4 cup chopped fresh tarragon

Preparation

1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.

2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

3. Add enough butter to pan to equal about 3 tablespoons fat; when melted, add shallots and stir until limp, 3 to 5 minutes. Add corn, wine, and cream; boil, stirring often, for 5 minutes.

4. Drain shells and return to pan. Stir in corn mixture, bacon, and tarragon. Pour into a wide serving bowl.

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Nutritional Information

Amount per serving
  • Calories: 605
  • Calories from fat: 34%
  • Protein: 16g
  • Fat: 23g
  • Saturated fat: 11g
  • Carbohydrate: 80g
  • Fiber: 5.2g
  • Sodium: 200mg
  • Cholesterol: 45mg
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Pasta Shells with Corn and Bacon recipe

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