Fresh Tomato Farfalle
- 1/4 cup lime juice
- 3 Tbs. olive oil
- 1 Tbs. grated lime zest
- 1 tsp. ground cumin
- 2 lb. tomatoes, cut into bite-size pieces (5 cups)
- 1 15-oz. can chickpeas, rinsed and drained
- 1/2 cup torn basil leaves
- 9 oz. farfalle pasta
- 1 1/4 cups fresh or frozen corn kernels
- Combine lime juice, olive oil, lime zest, and cumin in large bowl.
- Add tomatoes, chickpeas, and basil, and toss to coat.
- Set aside.
- Cook pasta according to package directions until al dente.
- Add corn to pasta water 2 minutes before end of cooking time.
- Drain, and toss with tomato mixture.
- Serve warm or at room temperature.
lime juice, olive oil, lime zest, ground cumin, tomatoes, chickpeas, torn basil, farfalle pasta, corn
Taken from www.vegetariantimes.com/recipe/fresh-tomato-farfalle/ (may not work)