pasta

While I was in Vermont I enjoyed a very special meal at The Inn at Shelburne Farms. The restaurant is part of the Vermont Fresh Network, a non-profit group that is helping to bridge the gap between farmers and restaurants and get more local foods on the table. Everything on the menu was raised locally, often at Shelburne Farms itself (which is well known for its award-winning cheddar cheeses).

We sat on the outdoor patio, overlooking Lake Champlain and the Adirondack mountains - it was the perfect summer night.

Inspired by the farm, the food, and the good times, I knew I had to pick up the Shelburne Farms Cookbook and bring some of the tastes and memories home. This pasta dish jumped out at me because I love corn as an ingredient when it is used in non-traditional ways (my current favorite is as a pizza topping). If you are looking for a light, quick summer meal that can be thrown together at the last minute, this is the recipe for you.

Chanterelles, Corn and Zucchini Bucatini (adapted from Cooking with Shelburne Farms)
(serves 4)

• 1 pound bucatini
• 4 bacon slices, minced
• ¼ pound fresh chanterelles
• 2 cups corn kernels (from about 4 ears of corn)
• 2 zucchini, sliced into matchsticks
• 1 tablespoon extra-virgin olive oil (and a bit more for garnish)
• ½ cup fresh basil, thinly sliced or torn
• 1 cup goat cheese, crumbled
• fresh ground black pepper to taste

Over high heat, bring a large pot of water to a gentle boil. Add a generous pinch of salt and the bucatini, cooking according to the package directions (the bucatini will take a bit longer).

Set a large sauté pan over medium-high heat and add the minced bacon, cooking for about 1-2 minutes (until the bacon begins to crisp up). Add the chanterelles and corn kernels and cook for 4-5 minutes, stirring occasionally. Add the zucchini and cook for 3-4 minutes.

Drain the bucatini and add to the pan with the vegetables, tossing to coat. Plate the bucatini and garnish with fresh basil, goat cheese, a pinch of fresh ground pepper, and a slight drizzle of extra-virgin olive oil. Serve immediately.

More Shelburne Farms on the Web:

Eggs on Sunday: Cider-Glazed Squash

Farmgirl Fare: Cookbook Review

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