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Summer Vegetable Pasta

  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Pastry Chef Emily Luchetti often makes this vegetable-packed pasta when the weather is hot. It's delicious and simple, which is what she likes in a recipe, "especially after you've been testing desserts all day."

  1. 1 cup fresh peas (about 1 pound in the pod) or thawed frozen peas
  2. Salt
  3. 3/4 pound penne, orecchiette or medium shells
  4. 2 tablespoons extra-virgin olive oil
  5. 1 cup fresh or thawed frozen corn kernels
  6. 1 cup halved cherry tomatoes
  7. 1/2 cup torn basil leaves
  8. 2 tablespoons unsalted butter
  9. Freshly ground pepper
  10. 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. Drain and rinse the peas under cold water.
  2. In a large saucepan of boiling salted water, cook the pasta, stirring occasionally, until al dente. Drain well and transfer to a large bowl.
  3. 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. Add the tomatoes and basil and cook just until warmed through. Remove from the heat and stir in the butter; season with salt and pepper. Add the pasta, tossing to coat with the sauce. Return to the bowl, add the Parmesan and serve immediately.
Serve With Tossed green salad.

Suggested Pairing

A clean, lean Pinot Grigio from Italy is all the contrast the sweet corn, the peas and the tangy tomatoes in this pasta need.

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