Linguine with Summer Succotash

Ingredients

• 1.3 cups basil fresh sliced
• 2.5 cups ears corn fresh divided (cut from 3 to 4 ears)
• 8 ounces pasta 
• 3 tablespoons olive oil 
• 0.8 cup parmesan cheese freshly grated for serving
• 1.8 cups sugar snap peas 
• 6 ounce tomatoes assorted halved

Equipment

• frying pan
• pot

Directions

1. Cook pasta in large pot of boiling saltedwater until tender but still firm to bite,stirring occasionally.
2. Drain, reserving 1 cupcooking liquid.
3. Place 1/2 cup cooking liquid inblender.
4. Add 1/2 cup corn; blend until smooth.
5. Heat oil in heavy large skillet overmedium heat.
6. Add peas and remaining 2cups corn.
7. Sprinkle with salt and pepper.
8. Cover; cook until vegetables are crisp-tender,stirring often, about 5 minutes.
9. Add pasta,tomatoes, basil, 3/4 cup cheese, and cornpuree. Toss until heated through and saucecoats pasta, adding more cooking liquid ifdry, about 2 minutes. Season with salt andpepper.
10. Serve, passing additional cheese.
11. Bon Appétit