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Summer Vegetable Pasta
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"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.' "

 Wine Recommendation: A clean, lean Pinot Grigio from Italy, such as the
1997 Doro Princic or 1996 Santa Margherita, is all the contrast the sweet
corn, the peas and the tangy tomatoes in this pasta need.

 Servings: 4

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)

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.

-  Emily Luchetti


Featured Archive Recipes:
Pasta with Fresh Basil and Mozzarella -
Hot and Cold (Lidia Bastianich)

Spaghetti con Pomodoro Crudo (Sophia Loren)
Summer Pasta with Basil, Tomatoes and Cheese


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