20 minutes 3 people
By Doreen Colondres
A great recipe to enjoy during spring and summer, warm or cold. Super tasty, easy to make, healthy and very refreshing. Vegetarians are going to get crazy about it. If you are allergic to gluten, just enjoy it without the pasta, use white beans or a gluten free pasta.
What you need:
- 8 oz pene or farfalle pasta
- 1/2 pound of fresh green beans, clean, ends cut off and cut in 1 1/2 inches long
- 3 fresh corn on the cob (or frozen corn if you don't find it fresh)
- 3-4 medium fresh garlic cloves, minced
- 1 cup of cherry tomatoes
- 10-12 medium fresh basil, chopped
- 4 tbsp. extra virgen olive oil
- Salt and pepper to taste
- Queso fresco (optional)
What you need to do:
- Bring a medium pot of water to a boil. When it boils, add enough salt and cook the pasta until al dente. Drain and then set aside.
- In the meantime, clean the corn, removing the green outer husk and silky threads. Cut them in half and boil them in another medium pot with a slash of salt for 5-7 minutes. Then drain it and using a knife, carefully remove the kernels. Using a knife, trim them down close to the core, while corncob stands flat until. Remove all sides and then set aside.
- On another pot in medium high temperature, add the olive oil and sauté the green beans for 2-3 minutes. Add salt, pepper, garlic and reduce temperature to medium (make sure you don't burn the garlic).
- Add the corn, stir and cook for 2-3 minutes. Then add the tomatoes and stir for 1 minute.
- Add the cooked pasta, reduce the temperate to low, add a pinch of more salt and pepper if needed, stir well and cook for 2-3 minutes until all the flavors combine.
- Add the basil, pinch of cheese (optional) and serve immediately in case you want to share it warm. If you want to serve it cold, add the basil and the cheese before serving.