| 1 box | Piccolini® Mini Farfalle |
| 2 tablespoons | extra virgin olive oil |
| 1 tablespoon | butter |
| 2 cans (15 ounces each) | baby corn, drained |
| 2 pints | grape tomatoes, halved |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | cream |
| 6 leaves | fresh basil, julienne |
HEAT butter and oil in a medium skillet over medium heat. Once the butter bubbles and subsides, add the baby corn. Sauté until heated through, about 3 minutes.
ADD the grape tomato and sauté until the skins are blistered and the flesh is warmed. About 2 minutes. Season with salt and pepper and remove from the heat.
Meanwhile COOK the Piccolini® Mini Farfalle according to the packaged directions.
ADD about ½ of the total tomato and corn mixture to a blender. Blend on high until smooth. About 2 minutes. Return to the pan and place over medium-low heat.
ADD the cream, taste and re-season with salt and pepper to preference. Drain and toss the pasta with the sauce, finish with the basil, and serve.