MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Linguine With Summer Succotash
 Categories: Pasta, Vegetables, Cheese
      Yield: 4 Servings
 
      8 oz Linguine
  2 1/2 c  Fresh corn kernels; divided
      3 tb Olive oil
  1 3/4 c  Sugar snap peas; stringless
      6 oz Assorted bab tomatoes;
           - large ones halved
  1 1/4 c  Fresh basil; sliced
    3/4 c  Parmesan cheese;
           - fresh grated,
           - more for serving
 
  Cook pasta in large pot of boiling salted water until tender but
  still firm to bite, stirring occasionally. Drain, reserving 1 cup
  cooking liquid. Place 1/2 cup cooking liquid in blender. Add
  1/2 cup corn; blend until smooth. Heat oil in heavy large skillet
  over medium heat. Add peas and remaining 2 cups corn. Sprinkle with
  salt & pepper.
  
  Cover; cook until vegetables are crisp-tender, stirring often,
  about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and
  corn puree. Toss until heated through and sauce coats pasta, adding
  more cooking liquid if dry, about 2 minutes. Season with salt &
  pepper. Serve, passing additional cheese.
  
  Recipe by The Bon Appétit Test Kitchen
  
  Recipe FROM: Bon Appétit, Jul 2009
  
  Formatted by: Dave Drum, Jul 30, 2009
  
  Uncle Dirty Dave's Archives
 
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