Linguine with Summer Succotash
Print RecipeIngredients
- 4 oz linguini
- 2 ears fresh corn; cut off the cob
- 1 1/2 tablespoon olive oil
- 1 cup sugar snap peas
- 3 oz baby tomatoes; halved
- 1/2 cup fresh basil
- 3/8 cup parmesan
Instructions
1
Cook pasta. Reserve 1 c liquid.
2
Blend ½ c cooking liquid with ¼ c corn until smooth.
3
Heat oil in skillet. Add peas and remaining corn. Sprinkle with salt and pepper. Cover and cook about 5 min, stirring often.
4
Add pasta, tomatoes, basil, cheese, and corn puree. Heat through (about 2 min) adding more liquid if needed.
5
Serve with additional parmesan cheese.
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