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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I pulled this from the current issue of vegetarian times. The lime juice adds a unique touch. You can substitute lemon juice but the dish losses its unique character. Ingredients:
1/4 cup lime juice |
3 tablespoons olive oil |
1 tablespoon lime zest, grated |
1 teaspoon ground cumin |
2 lbs tomatoes, cut into bite-sized pieces |
1 (15 ounce) can chickpeas, rinsed and drained |
1/2 cup fresh basil, torn |
9 ounces farfalle pasta |
1 1/4 cups corn kernels, fresh or frozen |
Directions:
1. Combine lime juice, olive oil, lime zest and cumin in large bowl. Add tomatoes chickpeas, and basil , and toss to coat. Set aside.
2. Cook pasta according to package directions until al dente. Add corn to pasta water 2 minutes before end of pasta water 2 minutes before end of cooking time. Drain, and toss with tomato mixture. Serve warm or and room temperature.
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