I refuse to let go of summer just yet, so let me savor corn and tomatoes a little longer before diving into fall recipes. These corn agnolotti are a perfect way to hold onto those warm-weather flavors. They’re both beautiful and delicious, nestled in a rich butter sauce with fresh peas and topped with a generous amount of Parmigiano Reggiano (for me, there’s never too much Parmigiano). This dish is ideal for anyone who isn’t quite ready to say goodbye to summer. When making these agnolotti, be sure to use fresh corn—the difference between fresh and canned is remarkable. Fresh corn blends into a silky smooth paste, while canned corn leaves behind tiny bits of skin, compromising the texture.

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