Corn, Tomato and Basil Pasta

• 1 lb medium pasta shell
• coarse salt
• 2 tablespoons olive oil
• 3 small leeks, white and light green parts,halved lengthwise,thinly sliced crosswise and well washed (1 1/2 cups)
• 2 12 cups corn kernels (4-5 ears)
• salt & freshly ground black pepper
• 1 pinch crushed red pepper flakes
• 1 pint cherry tomatoes, halved (or grape tomatoes)
• 12 cup torn basil leaves
• 12 cup fresh cilantro, chopped
• 14 cup fresh lime juice
• 4 ounces feta cheese, crumbled

1. Bring a pot filled with way too much water and way too much salt to boil; add pasta and cook until al dente; drain, rinse with cold water and drain again; set aside.
2. Add oil to a skillet and warm over medium heat; add leeks and cook until translucent, 1 to 1 1/2 minutes; add corn, salt and pepper to taste and red pepper flakes; cook 3 to 4 minutes until corn is heated through; remove from heat and cool.
3. In a large bowl, toss all ingredients to combine; adjust seasoning.

pasta shell, salt, olive oil, leeks, corn kernels, salt, red pepper, cherry tomatoes, torn basil, fresh cilantro, lime juice, feta cheese

Taken from www.food.com/recipe/corn-tomato-and-basil-pasta-71651 (may not work)