Summer Vegetable Cavatelli with Fresh Corn Cream

Remove corn kernels from cob and scrape cob with dull edge of knife to remove as much of the corn as possible. Place corn in blender with chicken broth. Blend on high until completely smooth about 2 minutes. For a smoother mixture strain through a fine strainer (straining is optional).

Heat olive oil in a large skillet over medium heat. Add pancetta; cook until pancetta is cooked but not crisp about 3 minutes. Remove some of the grease from the pan. Add zucchini and red pepper to pan. Saute just until zucchini begins to soften about 3 minutes. Remove from heat. Season with salt black pepper and cayenne pepper.

Bring a large pot of lightly salted water to a boil; add cavatelli and cook stirring occasionally until tender yet firm to the bite about 11 minutes or 1 minute less than recommended on the package. Drain well.

Transfer the drained pasta to the skillet with the vegetables. Pour in corn cream. Cook and stir on medium-high heat until sauce begins to thicken about 3 minutes. Stir in cherry tomatoes basil parsley and grated cheese.