15 minute dinner, easy weeknight dinner, fast pasta, mirabelle original recipe, summer
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Easy Summer Pasta: Campanelle with Wild Mushrooms & Corn

This pasta tastes like a mix between wild mushroom lasagne and corn chowder. Perfect for the summer – it can be enjoyed hot or at room temperature. Omit the turkey bacon for a vegetarian version.

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1 1/2 cups corn (from 2 ears)

1/2 cup chicken stock

2 tablespoons extra-virgin olive oil

2 cups assorted wild mushrooms

4 oz sliced turkey bacon, chopped

3 tablespoons unsalted butter

1 jalapeño chile, finely chopped

kosher salt and freshly ground pepper to taste

1 pound campanelle, cooked until al dente (1 cup cooking water reserved)

4 scallions, white and pale-green parts only, thinly sliced

2 cups baby arugula

shaved Parmigiano-Reggiano to taste

In a blender puree 1 cup corn and the chicken stock.

Heat oil in a large skillet over medium heat. Cook bacon and mushrooms until well browned, about 10 minutes. Add corn puree, remaining corn kernels, 2 tablespoons butter, and the jalapeño. Season with salt and pepper. Cook until corn is soft, about 5 minutes.

Toss in pasta, reserved cooking water, and remaining 1 tablespoon butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with Parmigiano-Reggiano.

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