Linguine with Summer Succotash

Ok, so I strayed from this recipe, but I'll still give it credit. I used frozen corn instead of fresh, half a vidalia onion, half a red pepper, and a yellow squash instead of sugar snap peas. I heated the corn in the microwave. I sliced the onion, pepper, and squash and added it to the oil. It took a little longer to get those cooked, and then I added the corn, linguine, tomatoes, and cheese. I didn't have any basil on hand. The recipe tells you to add the cheese while it's still over the stove, but whenever I do this, I end up with globs of cheese. Travis looked it up, and it's better to add after you take the skillet off the heat. So I'll have to try that next time.

Bon Appetit, July 2009

4 First-Course or 2 Main-Course Servings

40 Minutes Total

8 oz linguine

2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided

3 tbsp olive oil

1 3/4 cups stringless sugar snap peas

1 6 oz container assorted baby 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.