Summer ZENB Elbows Pasta with Blistered Corn, Parmesan, & Truffle Oil

Enjoy the flavors of summer with this ZENB Elbows Pasta recipe that uses blistered corn, parmesan, and truffle oil to deliver a memorable flavor profile. You can enjoy this summer pasta dish all while staying low calorie, low fat, and getting a good source of fiber.

• 12 ounces ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small white onion, finely chopped
• 1/2 teaspoon each kosher salt & ground black pepper
• 2 cups frozen, fire-roasted corn kernels
• 1/2 cup white wine
• 1 cup vegetable stock
• 1/2 teaspoon white truffle oil
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon white balsamic vinegar
• small basil leaves

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Drain; keep warm.

2.

Meanwhile, heat oil and butter in large skillet on medium heat until melted. Add onion, salt & pepper; cook 3-5 minutes or until translucent.

3.

Increase heat to medium-high. Add corn; cook 2-3 minutes, stirring occasionally until thawed. Add wine and stock; cook 4-5 minutes until liquid is reduced by half. Remove pan from heat; add pasta, truffle oil, cheese and vinegar. Mix gently until cheese is melted and well combined. Garnish with basil leaves before serving.