Shishito Pepper and Corn Pasta
Based off my namesake pizza, “The Tripping Billy” which is a shishito pepper cream sauce and corn pizza, this pasta dish uses the same sauce with the addition of charred corn, pickled peppers, scallions, and parm.
Read the recipe below, or..
Recipe Details:
Serves: 4
Cook Time: 20 minutes
Difficulty: Easy
Ingredients:
Tripping Billy sauce (shishito pepper cream sauce)
1 tablespoon extra-virgin olive oil
3 cups of shishito peppers, stemmed and thinly sliced into rounds
2 medium shallots, thinly sliced
5 garlic cloves, thinly sliced
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
Pinch freshly ground or grated nutmeg
Kosher salt and freshly ground black pepper
pickled peppers
1 scallion thinly sliced
3-4 roasted whole shishitos
1/2 cup of grilled corn
Pasta of choice, I recommend pappardelle
Prepare Pasta:
Boil your pasta according to package instructions.
Reserve 1 cup of the pasta water.
2. Make the Sauce:
In a medium saucepan, heat oil over medium heat.
Add shishitos, shallots, and garlic to the saucepan.Season with salt and pepper.
Cook, stirring frequently with a rubber spatula, until vegetables are softened, and shishitos are still bright green (about 5 minutes).
Add heavy cream to the saucepan and season lightly with salt. Bring the mixture to a simmer.
Continue to cook while stirring frequently to prevent vegetables from sticking and cream from scorching on the sides of the pan.
Cook until the cream is reduced, about 5 to 7 minutes.
3. Assemble the Pasta:
Remove the saucepan from heat.
Add grated cheese and nutmeg to the sauce.
Season with salt and pepper to taste.
