Summer Vegetable Pasta

• 1 cup fresh peas (about 1 pound in the pod) or thawed frozen peas
• Salt
• 3/4 pound penne, orecchiette or medium shells
• 2 tablespoons extra-virgin olive oil
• 1 cup fresh or thawed frozen corn kernels
• 1 cup halved cherry tomatoes
• 1/2 cup torn basil leaves
• 2 tablespoons unsalted butter
• Freshly ground pepper
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

1. In a small saucepan of boiling water, cook the fresh peas until just tender, about 4 minutes.
2. Drain and rinse the peas under cold water.
3. In a large saucepan of boiling salted water, cook the pasta, stirring occasionally, until al dente.
4. Drain well and transfer to a large bowl.
5. Add the olive oil to the large saucepan, then add the peas and corn and cook over moderate heat until the vegetables are tender but not browned, about 5 minutes.
6. Add the tomatoes and basil and cook just until warmed through.
7. Remove from the heat and stir in the butter; season with salt and pepper.
8. Add the pasta, tossing to coat with the sauce.
9. Return to the bowl, add the Parmesan and serve immediately.

fresh peas, salt, penne, extravirgin olive oil, corn kernels, tomatoes, torn basil, unsalted butter, freshly ground pepper, parmesan cheese

Taken from www.foodandwine.com/recipes/summer-vegetable-pasta (may not work)