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      Corn, Tomato and Basil Pasta

      Serves 8


      1 pound medium shell pasta

      1 teaspoon salt

      1/4 cup extra virgin olive oil

      3 leeks, thinly sliced and washed

      2 1/2 cups corn kernels

      1/2 teaspoon red pepper flakes

      1 pint cherry tomatoes, halved

      1/2 cup basil leaves, torn

      1/2 cup parsley

      1/4 cup lemon juice

      4 ounces ricotta salata cheese, crumbled

      Method of Preparation:

      1.Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool.

      2.In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, about 3 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.

      3.In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.