Shishito Pepper and Corn Pasta
Based off my namesake pizza, “The Tripping Billy” which is a shishito pepper cream sauce and corn pizza, this pasta dish uses the same sauce with the addition of charred corn, pickled peppers, scallions, and parm.
Watch my video R&D w/ Billy Z Ep. 2 for a full demo!
Ingredients
Tripping Billy sauce (shishito pepper cream sauce)
1 tablespoon extra-virgin olive oil
3 cups of shishito peppers, stemmed and thinly sliced into rounds
2 medium shallots, thinly sliced
5 garlic cloves, thinly sliced
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
Pinch freshly ground or grated nutmeg
Kosher salt and freshly ground black pepper
pickled peppers
1 scallion thinly sliced
3-4 roasted whole shishitos
1/2 cup of grilled corn
Pasta of choice, I recommend pappardelle
Preparation
Boil your pasta according to package instructions and reserve 1 cup of the pasta water.
Boil your pasta according to package instructions and reserve 1 cup of the pasta water.
Make your sauce!
In a medium sauce pan, heat oil over medium heat. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened and shishitos are still bright green, about five minutes.
Add heavy cream, season lightly with salt, and bring to a simmer. Continue to cook while stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced about 5 to 7 minutes.
Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste.
Boil your pasta according to package instructions and reserve 1 cup of the pasta water.
Make your sauce!
In a medium sauce pan, heat oil over medium heat. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened and shishitos are still bright green, about five minutes.
Add heavy cream, season lightly with salt, and bring to a simmer. Continue to cook while stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced about 5 to 7 minutes.
Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste.
Add sauce to cooked pasta and half of your pasta water. Stir to combine. Add more water if needed. Add your charred corn and mix. Plate and top with pickled peppers, scallions, more parm, and a roasted shishito to garnish!
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