Corn Pasta

Summer Vegetable Pasta — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne / Bowls by Made In

Active Time:

30 mins

Total Time:

30 mins

Servings:

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," she notes.

Frozen peas and corn make this recipe even simpler to make, but if you find fresh produce at the market — especially summer corn — use them instead. And feel free to add or swap in other summer vegetables; this recipe is endlessly adaptable. Chopped zucchini would be a nice addition, as well as fennel, eggplant, and okra; sauté them in oil along with or instead of the corn. And a mix of herbs will also work — we love this with chopped fresh basil, dill, tarragon, and oregano, or with a swirl of pesto. Serve this pasta hot or at room temperature; it's perfect to take along for a summer potluck or picnic.

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Ingredients

1 cup fresh peas (about 1 pound in the pod) or thawed frozen peas
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)

Directions

Bring a small saucepan of water to a boil over high heat. Add fresh peas 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.