Tuesday, March 27, 2012

Linguine with Summer Succotash

I wasn't feeling well the other night, but I had this meal planned for dinner. My sweet husband took the recipe and made a delicious dish! He said that it was pretty easy to make and it didn't take too much time. The blended corn makes for a great sauce! We did make one alteration to the recipe. String beans were less expensive this week so I used them instead of the snap peas and I think it worked just fine.

Linguine with Summer Succotash
Adapted from Bon App├ętit.

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

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.

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.

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