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.
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.