Pasta With Beans, Basil & Corn |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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(From The Daily Bean ) This should be made in the summer only. The flavors of the fresh basil and fresh-picked corn cannot be duplicated with the winter replacements you find in the grocery stores. Ingredients:
6 ears fresh corn |
12 ounces ww pasta (original recipe called for orecchitte pasta, but i sub ww pasta. i have used fusilli, but elbows or) |
1 (15 ounce) can great northern beans, drained and rinsed (or cannellini beans) |
2 cups fresh basil (extra for garnish) |
salt |
4 tablespoons extra virgin olive oil (may be reduced) |
3 tablespoons balsamic vinegar |
1 red pepper, diced |
1 yellow pepper, diced |
Directions:
1. Cut the kernels off the uncooked cobs and set aside.
2. Cook the pasta according to the package instructions for al dente.
3. Add the corn kernels to the pot for the last 30 seconds. Drain pasta.
4. and corn in a colander and transfer to a large bowl.
5. Add the beans, basil, salt, olive oil, vinegar and peppers and gently toss
6. until blended.
7. This can be served warm or at room temperature. Sprinkle with additional
8. fresh chopped basil for an extra color and flavor splash.
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