Pasta with Corn, Beans, and Tomatoes

Ingredients

• 0.3 teaspoon pepper black
• 4 ounces feta cheese crumbled
• 3 cups corn kernels fresh 6 ears
• 1 tablespoon optional: dill fresh chopped
• 2 tablespoons mint leaves fresh chopped
• 6 tablespoons parsley fresh divided chopped
• 1 cup cut green beans 1-inch
• 0.8 cup green onions chopped
• 6  lime wedges 
• 1 tablespoon olive oil 
• 8 ounces seashell pasta uncooked
• 1 cup plum tomatoes seeded chopped
• 1.5 cups bell pepper red finely chopped
• 0.5 teaspoon salt 

Equipment

• frying pan

Directions

1. Cook pasta in boiling water 10 minutes.
2. Add green beans; cook 3 minutes.
3. Drain well.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add corn, bell pepper, and onions; saut 8 minutes.
6. Add tomato, 1/4 cup parsley, mint, dill, salt, and black pepper.
7. Remove from heat. Stir in pasta mixture and cheese, and sprinkle with 2 tablespoons parsley.
8. Serve with a lime wedge.