Ingredients
- 3/4 pound farfalle
- 1 ear corn
- 1/2 pound asparagus
- 1/4 cup extra virgin olive oil
- 1/4 cup red onion
- 1/2 cup jalapeño pepper
- 1/4 cup pecorino romano
- 1/4 cup kosher salt and freshly ground black pepper
Preparation
Baking Directions:
Bring a large pot of salted water to a boil.
With a sharp knife, cut the kernels off of the cob or cobs; you should have about 1 cup of kernels.
Snap the tough end off of the asparagus.
Cut the asparagus into pieces the size of the corn kernels (more or less); you should have about 1 cup.
Cook the penne until just shy of al dente.
Before draining, reserve about 1 cup of the cooking water.
Meanwhile, heat the olive oil in a large sauté pan over medium heat.
Add the onion and the jalapeno and cook until the onion is tender, about 5 minutes.
Add the corn and the asparagus and cook until the asparagus is crisp-tender.
Add the pasta and the reserved cooking liquid and cooking, tossing, until the pasta is fully cooked and has absorbed some of the flavor of the sauce.
Season with salt and pepper to taste and top the pasta with some grated pecorino.
