Linguine With Summer Succotash
- 8 ounces linguine
- 2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided
- 3 tablespoons olive oil
- 1 3/4 cups stringless sugar snap peas
- 1 6-ounce container assorted bab tomatoes, large ones halved
- 1 1/4 cups sliced fresh basil
- 3/4 cup freshly grated Parmesan cheese plus additional for serving
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth. Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper.
- Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese.
linguine, corn kernels, olive oil, sugar snap peas, tomatoes, fresh basil, freshly grated parmesan cheese
Taken from www.epicurious.com/recipes/food/views/linguine-with-summer-succotash-353772 (may not work)