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." Fast Weekday Pastas
How to Make It
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.