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Pappardelle with corn salad by Matt Preston
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Try Matt Preston's flavorful pappardelle pasta salad with corn, hazelnuts, and pumpkin seeds - a simple and delicious dish!
Ingredients:
  • 1/4 red cabbage
  • 1/2 red onion
  • 62.50 ml red wine vinegar
  • 62.50 ml currants
  • 400g wide ribbon pappardelle pasta
  • 2 red onions, sliced
  • 500.00 ml frozen corn
  • 250.00 ml hazelnuts, skinned
  • 125.00 ml pumpkin seeds
  • 50g butter, chopped
  • 250g mature cheddar or vintage tasty cheese, in 1cm cubes
  • 20.00 ml thyme leaves
Instructions:
  • - In a large pot, bring 4 litres of water to a roaring boil and add 1 tablespoon of salt. - Submerge the pasta in the boiling water and give it a quick stir. - Add a couple of cups of cold water and stir. - Bring it back to a boil and simmer until the pasta is cooked al dente.
  • Prepare a quick pickled red cabbage salad by shredding red cabbage and slicing red onion finely. Add red wine vinegar, let it sit for 15 minutes, then drain excess liquid and toss in currants. Set aside.
  • In a large non-stick pan, sauté the onions in a splash of oil until golden. Add the frozen corn and cook for 2 minutes. Keep warm on low heat. In a separate dry pan over medium-low heat, toast the hazelnuts for 3-4 minutes, then remove. Next, fry the pumpkin seeds, stirring occasionally, until golden brown, about 4-5 minutes.
  • Melt the butter in the pan until it becomes frothy and fragrant. Then, take it off the heat.
  • Drain the pasta without rinsing. Toss it immediately with the hot onions and corn, then stir in the cheese cubes to melt slightly. Add hazelnuts and pumpkin seeds. Plate the pasta in a warm bowl drizzled with burnt butter and sprinkled with thyme leaves. Serve with crunchy pickled cabbage or a radicchio salad dressed with lemon and salt.

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