Linguine with Summer Succotash
A fresh summer pasta dish combining linguine with sweet corn, sugar snap peas, cherry tomatoes, and fresh basil in a light corn cream sauce, finished with Parmesan cheese.
Ingredients
- •8 ounces linguine
- •2½ cups fresh corn kernels
- •3 tablespoons olive oil
- •1¾ cups sugar snap peas
- •6 ounces baby tomatoes
- •1¼ cups fresh basil
- •¾ cup Parmesan cheese
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth. Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper.
15 min
- 2.
Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese.
7 min
