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Summer Vegetable Pasta
From Food and Wine - ready in 30 minutes. Swap out veggies for what is available.
1 cup fresh peas (about 1 pound in the pod) or thawed frozen peas (or fresh green beans)
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)
Bring a small saucepan of water to a boil over high heat. Add fresh peas (or green beans) until just tender, about 4 minutes. Drain and rinse peas under cold water. (If using frozen peas, simply run hot water over them until they thaw.)

Bring a large saucepan of salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until al dente according to package instructions, 8 to 12 minutes. Drain well, reserving 1/2 cup pasta cooking water, and transfer pasta to a large bowl.

Heat olive oil in large saucepan, add corn and cook over moderate heat until corn is tender but not browned, about 5 minutes. Add peas, tomatoes and basil and cook just until warmed through. Remove from the heat and stir in butter; season with salt and pepper. Add pasta, tossing to coat with sauce; add reserved pasta cooking water a splash at a time as needed to create a light sauce. Return to bowl, sprinkle Parmesan on top, and serve immediately.