Best Farmers’ Market Pasta Recipe

0
226


image

Mike Garten

Just when you thought pasta couldn’t get better, we added the freshest of summer’s crops: corn, tomatoes and green beans.

Advertisement – Continue Reading Below

Yields:

8


servings

Total Time:

0

hours

30

mins

1
lb.

campanelle or penne pasta

1/2
lb.

green beans, trimmed

1
tsp.

plus 1/4 c. extra virgin olive oil, divided

4


large ears corn, husked

12
oz.

multicolored cherry tomatoes, halved 

1/2


small red onion, very thinly sliced

1/4
c.

basil leaves, finely chopped

  1. Heat grill on medium-high. Cook pasta per pkg. directions.
  2. Meanwhile, fold 12- by 30-in. sheet foil in half. In large bowl, toss green bean with 1 tsp oil and 1/8 tsp salt. Place beans in center of fold. Crimp edges of foil to seal tightly. Grill 15 min., turning over once halfway through. Grill corn 8 to 10 min. or until charred in spots, turning occasionally.
  3. Transfer bean packet and corn to cutting board; let cool. In large bowl, whisk together vinegar, lemon juice, garlic, remaining 1/4 cup oil, 3/4 tsp salt and 1/4 tsp pepper. Add cooked pasta and tomatoes to bowl, tossing to combine.
  4. When cool enough to handle, slice beans 2 in. thick and cut corn kernels off cob; add to bowl with pasta along with onions and basil, tossing until well combined. Pasta can be covered and refrigerated up to 1 day ahead. 

NUTRITION (per serving): About 355 calories, 11 g protein, 60 g carbs, 10 g fat (2 g sat), 4 g fiber, 275 mg sodium.

Advertisement – Continue Reading Below



Source : Goodhousekeeping