Sweet Corn and White Wine Chickpea Pasta

I’m all for rich, hearty pasta dishes, but I think pasta salads are severely underrated, too. The best thing about this dish is that it’s right in the middle; it’s a little creamy and very filling like a heartier dish, but it’s still light and summery like a typical pasta salad. Truthfully, it’s the best of both worlds – so if you can’t decide what vibe you’re hungry for, this is the perfect mix!

Here are some more pasta and sauce recipes you’ll love: Feta and Spinach Marsala Pasta, Brown Butter Sauce, and Creamy Tomato Gnocchi with Burrata.

Ingredients & Equipment

You’ll need the following ingredients to make this summer corn and white wine chickpea pasta:

• Chickpea pasta
• Fresh corn
• Garlic
• Spinach
• White wine
• Milk
• Flour
• Basil
• Parsley
• Salt and pepper
• Red pepper flakes (optional)
• Grated parmesan cheese

Customize This Recipe!

There are a few different ways you can customize this recipe:

• Use your favorite white wine! If you already like drinking it, you’ll LOVE it in this pasta. Dry white cooking wine also works just fine with this recipe, but it’s really all about what kind of flavor you personally want in the sauce (if you’re looking for a place to start, I’d suggest a nice Pinot Grigio).
• Any pasta shape will do. Don’t get hung up on the type of pasta here – chickpea pasta is really yummy, but you can use whatever pasta you already have on hand if needed!

Kitchen Tips:

• Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
• Use fresh or canned corn versus frozen. You can use frozen in a pinch (thawed of course), but to really get those golden kernels with a bit of firmness to them after sautéing, you’ll want your corn to be as fresh as possible.