1/2 lb. Pappardelle (cooked al'dente)
3 Ears Local corn Shucked and cut kernals
1 Green Onion minced
Chicken Broth
Fresh Herbs
1 cup Olive Oil
Sea Salt and cracked pepper to taste
Saute onion in 1/2 of the olive oil.
Add corn and saute 1 minute.
Add remaining olive oil and broth.
Toss with fresh pasta and salt and pepper to taste.
Serve on platter and add more corn to ganish and cheese if desired.
