Farmers' Market Pappardelle

Ingredients

• 1 cup basil 
• 1.5 pounds cherry tomatoes halved quartered ( if large)
• 0.3 cup chives snipped
• 3  ears corn 
• 8 ounces eggs dried
• 3  garlic clove minced
• 0.5 cup mint leaves 
• 0.3 cup olive oil extra virgin extra-virgin plus more for drizzling
• 6 servings parmesan with vegetable peeler
• 0.5 cup onion red thinly sliced
• 0.3 pound sugar snap peas halved
• 3 tablespoons citrus champagne vinegar 
• 1.5 pounds zucchini 

Equipment

• bowl
• pot
• tongs
• colander
• peeler

Directions

1. Bring a 6- to 8-quart pot of well-salted water to a boil.
2. Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl.
3. Add tomatoes and stir gently, then set aside.
4. Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
5. While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
6. Cut corn from cobs; add corn to tomatoes.
7. Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds.
8. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
9. Add herbs and toss gently again.