Corn, Tomato and Basil Pasta |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This salad is a celebration of summer so all ingredients should be fresh. Serve it at room temperature or cold. For a different take on the recipe substitute the last three ingredients with fresh parsley, lemon juice and ricotta salata. Ingredients:
1 lb medium pasta shell |
coarse salt |
2 tablespoons olive oil |
3 small leeks, white and light green parts,halved lengthwise,thinly sliced crosswise and well washed (1 1/2 cups) |
2 1/2 cups corn kernels (4-5 ears) |
salt & freshly ground black pepper |
1 pinch crushed red pepper flakes |
1 pint cherry tomatoes, halved (or grape tomatoes) |
1/2 cup torn basil leaves |
1/2 cup fresh cilantro, chopped |
1/4 cup fresh lime juice |
4 ounces feta cheese, crumbled |
Directions:
1. Bring a pot filled with way too much water and way too much salt to boil; add pasta and cook until al dente; drain, rinse with cold water and drain again; set aside.
2. Add oil to a skillet and warm over medium heat; add leeks and cook until translucent, 1 to 1 1/2 minutes; add corn, salt and pepper to taste and red pepper flakes; cook 3 to 4 minutes until corn is heated through; remove from heat and cool.
3. In a large bowl, toss all ingredients to combine; adjust seasoning.
|
|