Campanelle with corn, lima beans, and grape tomatoesIngredients: serve 4
1 pound companelle
Salt and pepper
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 earn corn, kernels removed from cobs
1 cup frozen baby lima beans, thawed
1 pint grape tomatoes, halved
¾ cup finely shredded fresh basil
1 cup grated pecorino romano cheese
- Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and comanelle to boiling water and cook until pasta is al dente.
- Meanwhile, heat 2 tablespoons oil and garlic in large skillet over medium heat and cook until garlic is fragrant but not browned, 2 to 3 minutes. Add corn and lima beans, increase heat to medium high, and cook until corn is tender crisp and beans are heated through, about 2 minutes. Add tomatoes and cook until tomatoes just begin to soften, 1 to 2 minutes, depending on their ripeness. Season with salt and pepper. Set aside off heat if pasta is not done cooking.
- When campanelle is all dente, drain and return to pot. Add corn mixture, remaining oil, basil, and ½ cup cheese. Toss well and season with salt and pepper. Top with remaining cheese. Serve.