Pasta With Beans, Basil & Corn

• 6 ears fresh corn
• 12 ounces ww pasta (original recipe called for orecchitte pasta, but i sub ww pasta. i have used fusilli, but elbows or)
• 1 (15 ounce) can great northern beans, drained and rinsed (or cannellini beans)
• 2 cups fresh basil (extra for garnish)
• salt
• 4 tablespoons extra virgin olive oil (may be reduced)
• 3 tablespoons balsamic vinegar
• 1 red pepper, diced
• 1 yellow pepper, diced

1. Cut the kernels off the uncooked cobs and set aside.
2. Cook the pasta according to the package instructions for al dente.
3. Add the corn kernels to the pot for the last 30 seconds.
4. Drain pasta.
5. and corn in a colander and transfer to a large bowl.
6. Add the beans, basil, salt, olive oil, vinegar and peppers and gently toss
7. until blended.
8. This can be served warm or at room temperature.
9. Sprinkle with additional
10. fresh chopped basil for an extra color and flavor splash.

corn, pasta, great northern beans, fresh basil, salt, extra virgin olive oil, balsamic vinegar, red pepper, yellow pepper

Taken from www.food.com/recipe/pasta-with-beans-basil-corn-129331 (may not work)