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campanelle with corn, scallions, and arugula

3.6

(59)

www.marthastewart.com
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Prep Time: 40 minutes

Total: 40 minutes

Ingredients

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Instructions

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Step 1

Puree 1 cup corn and the chicken stock in a blender.

Step 2

Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes.

Step 3

Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.

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