Fall Fettuccine

Fall Fettucine

Five in 25

Serves 4

Five Ingredients

1 lb dry fettucine

8-10 basil leaves

4 oz goat cheese

1 lb cherry tomatoes

2 ears corn on the cob

From the Pantry

2 cloves garlic, minced

2 T olive oil

Bring a pot of salted water to the boil and cook pasta per package directions.

While pasta cooks, cut the corn off the cob and slice the tomatoes in half.

In a large skillet over medium heat add the olive oil and corn and cook for 2-3 minutes. Add half the tomatoes and cook for 4-5 minutes more. Season with salt and pepper and add the garlic and cook for 1 minute.

Save ½ cup of the pasta cooking water and drain pasta. Add the pasta to the skillet along with the remaining tomatoes and goat cheese (add the cheese in chunks). Add ¼ cup of the pasta cooking liquid and toss the pasta, corn, tomatoes, and cheese to create a cohesive, emulsified dish. Add more water as necessary. Tear in the fresh basil at the last minute and serve with more fresh cracked pepper and basil for garnish.