Corn, Arugula, & Mascarpone Orecchiette

The great thing about summer is that I always seem to have good produce on hand that lends itself nicely to simple, impromptu meals. I buy arugula all year round at our farmers market for easy side salads through the week, and sweet corn is a dirt cheap staple this time of year. This pasta uses both and is bound together with a creamy sauce made from mascarpone cheese. The orecchiette pasta act like little cups that hold the sauce and ingredients together, so each bite is full of flavor and texture. It's a light and easy meal that's perfect for a warm summer night and leftovers taste even better the next day.


Corn, Arugula, & Mascarpone Orecchiette Pasta:

• Bring a large pot of water to a boil, add salt, and cook 1 lb. of orecchiette pasta according to package instructions.
• Meanwhile, melt 1 tbsp. butter in a skillet and add in 1/2 diced onion and 1/2 diced jalapeno pepper.
• Cook for 5 minutes, or until softened, then add in 2 cloves of minced garlic and cook for another minute.
• Stir in the kernels from 3 ears of corn and cook for another few minutes. Season with salt and pepper.
• Meanwhile, drain the pasta and reserve 1/2 c. pasta cooking liquid.
• Add the pasta to the skillet with the corn, along with 8 oz. mascarpone cheese, most of the pasta cooking water, a pinch of salt and pepper.
• Stir until the cheese melts and the sauce thickens, then stir in 3 oz. baby arugula until lightly wilted.
• Check for seasoning, then divide onto plates and serve.

Serves four-five