Ingredients

• 8 ounces linguine
• 2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided
• 3 tablespoons olive oil
• 1 3/4 cups stringless sugar snap peas
• 1 6-ounce container assorted bab tomatoes, large ones halved
• 1 1/4 cups sliced fresh basil
• 3/4 cup freshly grated Parmesan cheese plus additional for serving

Browse by ingredient

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.
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.