Recipes and Cooking Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula 3.8 (24) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 27, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 ears fresh sweet corn 8 ounce dried orecchiette pasta ¼ cup pine nuts 1 tablespoon olive oil 1 cup grape tomatoes 1 medium shallot, thinly sliced 1 ½ cup half-and-half or light cream ½ teaspoon sea salt or kosher salt ½ teaspoon freshly cracked black pepper ½ teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg 2 cup torn arugula Sea salt and freshly cracked black pepper 2 ounce Pecorino Romano or Parmesan cheese, shaved Directions Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cobs; set kernels aside. Discard cobs. In a 5- to 6-quart Dutch oven cook pasta in lightly salted boiling water for 12 to 15 minutes or until al dente. Remove 1/2 cup of the pasta water; set aside. Drain pasta; return pasta to the Dutch oven. Meanwhile, in a very large skillet cook pine nuts over medium heat for 2 to 3 minutes or just until toasted. Remove pine nuts from skillet; set aside. For sauce, heat the olive oil in the skillet over medium heat. Add corn kernels, tomatoes, and shallot. Cook for 5 to 7 minutes or until corn begins to brown and shallot is tender, stirring occasionally. Stir in half-and-half and the reserved pasta water. Bring to boiling. Boil gently, uncovered, for 5 minutes, stirring occasionally. Stir in 1/2 teaspoon sea salt, 1/2 teaspoon pepper, and the nutmeg. Pour sauce over pasta in pot. Add arugula and toss until well combined. Season with additional sea salt and cracked black pepper. To serve, divide pasta mixture among bowls. Top with cheese and toasted pine nuts. Rate it Print Nutrition Facts (per serving) 564 Calories 26g Fat 68g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 564 % Daily Value * Total Fat 26g 33% Saturated Fat 10g 50% Cholesterol 48mg 16% Sodium 669mg 29% Total Carbohydrate 68g 25% Total Sugars 10g Protein 20g Vitamin C 14.8mg 74% Calcium 292.8mg 23% Iron 3.4mg 19% Potassium 717mg 15% Folate, total 197.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.