Recipe Roundup: Table Salt's Summer Produce Fettucine
Updated: Jul 13, 2020
Ever met a woman who's got that effortless Gwyneth-meets-Barefoot Contessa-meets Giada-meets-girl next door? That's Lindsay Guidos. The brains, beauty and taste behind Table Salt Style. She's an event planner by day, and food and hosting blogger by night, and honest to God, it was instant how drawn I felt to this girl! We met at a House of Lilac Flower Hour event last year, after Melanie waxed poetic on how great she was and I totally get it!
That's why we're so excited to share that she'll be making regular appearances right here on The Current You, helping us guide you on all things hosting, from easy, elegant menus to styling a table using vintage tableware, which she also regularly sources at vintage stores all over.
Stay tuned for more from Table Salt (and Lindsay!), starting with this summer-perfect pasta that somehow is filling and light at the same time. We're sharing the recipe below and be sure to follow @TableSalt__ for so much more.
1 pound dried egg fettuccine
1 cup frozen grilled corn (Trader Joe’s has a good one!)
1 ½ cups baby San Marzano tomatoes (or similar), quartered lengthwise
½ cup pine nuts
2 full sprigs fresh basil (about 12-15 large leaves), plus more for garnish
⅓ cup parmesan cheese, plus more for serving
good extra-virgin olive oil
freshly cracked black pepper
Fill a large pasta pot just over halfway up with water. Salt it generously and bring to a boil over high heat.
Meanwhile, toast the pine nuts. Place them in a large, dry skillet (nonstick if you have) over medium heat, stirring occasionally. They will need five minutes or so, but keep a close eye on them because once you smell them, they’re burnt! Remove the nuts from the pan when they are golden brown and set aside.
Cook the pasta just shy of al dente— about two minutes short of its suggested cooking time. When it’s ready, don’t drain the water! Instead, use tongs to transfer the noodles to your skillet over medium heat. If a little pasta water spills in, no worries! Add the corn, tomatoes, toasted pine nuts, basil, parmesan cheese and about ½ cup of the leftover cooking water. Toss vigorously with tongs for about two minutes to aerate the pasta, creating a little bit of a thin sauce. Stop when the pasta is al dente. Most of the water will be absorbed or evaporate. You can always add more if needed. Add a drizzle of olive oil and season with salt and pepper to taste. At this point, the mixture should be the tiniest bit wet— the hot noodles will continue to absorb liquid while you plate. Garnish with basil and serve immediately with extra parmesan cheese!