Summer Vegetable Pasta

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.

In a large saucepan of boiling salted water, cook the pasta, stirring occasionally, until al dente. Drain well and transfer to a large bowl.

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.