Summer Pappardelle with Corn, Red Cherry Tomatoes, and Basil Mascarpone Sauce

Bring a large pot of water to a rapid boil, and season with 1 tablespoon of Kosher salt. Add the DeLallo Pappardelle Egg Nest Pasta to the water and use tongs or a spatula to separate the nests. Cook for 9 minutes, until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the chopped red onion until translucent, about 2 minutes. Add the corn kernels and cook 3 minutes more, seasoning with 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper.

Transfer the corn and onion mixture to a blender or food processor, reserving 1/4 cup of cooked corn kernels for later. Add mascarpone cheese and chopped basil, then blend until very smooth, about 20-30 seconds. Taste and adjust seasoning if needed.

In the same skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the red cherry tomatoes and season with the remaining 1/2 teaspoon Kosher salt. Cook until the tomatoes are blistered, about 6-8 minutes, stirring often.

Combine the cooked pasta, blistered tomatoes, basil mascarpone sauce, reserved corn kernels, and grated Parmigiano Reggiano in the large skillet over medium heat. Toss to thoroughly combine, then add 1/4 cup of the reserved pasta cooking water to thin the sauce. Add more water as needed for desired consistency.

Divide the pasta between bowls, then serve with a drizzle of extra virgin olive oil, additional Parmesan, freshly cracked black pepper, and a pinch of flaky sea salt.