Carla Hall's Summer Pasta

By KSmitherman

Ingredients

• 1 pound orecchiette pasta (cooked to package directions)
• 1/4 cup basil (thinly sliced)
• 1/2 cup corn (sliced off the cob)
• 1 serrano chile (seeds and ribs removed then finely chopped)
• 1 1/2 cups cherry tomatoes (halved)
• 1/2 pound green beans
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• 2 cloves garlic (minced)
• 1 jalapeno (seeds removed and minced)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 pound orecchiette pasta (cooked to package directions)

instructions Add pasta to salted boiling water. Cook according to package directions.

step 2

ingredients 1 1/2 cups cherry tomatoes (halved)
1/2 cup corn (sliced off the cob)

instructions Halve cherry tomatoes and salt. Set aside and allow water to be drawn out, reducing the moisture in the tomatoes. Carefully slice the corn kernals off the cob. Seed and remove ribs from the Serrano chile then finely chop.

step 3

ingredients 1/2 pound green beans

instructions In salted boiling water, submerge raw green beans, cook for 1 to 2 minutes. Remove and immediately submerge in an ice bath to stop the cooking.

step 4

ingredients 1/4 cup basil (thinly sliced)
1 serrano chile (seeds and ribs removed then finely chopped)
2 tablespoons extra virgin olive oil
salt and pepper to taste
2 cloves garlic (minced)
1 jalapeno (seeds removed and minced)

instructions In a large saute pan, over medium-high heat, heat olive oil. Add corn, garlic, jalapeno, tomatoes and green beans. and cook for 2 minutes. Drain cooked pasta, and add to the saute pan. (Be sure to reserve some pasta water) Saute until combined, add pasta water if necessary. Garnish with basil.