Ingredients
- 6 ears fresh corn
- 12 ounces ww pasta (original recipe called for orecchitte pasta
- but i sub ww pasta. i have used fusilli
- but elbows or)
- 1 (15 ounce) can great northern beans
- drained and rinsed (or cannellini beans)
- 2 cups fresh basil (extra for garnish)
- salt
- 4 tablespoons extra virgin olive oil (may be reduced)
- 3 tablespoons balsamic vinegar
- 1 red pepper
- diced
- 1 yellow pepper
- diced
Instructions
- Cut the kernels off the uncooked cobs and set aside.
- Cook the pasta according to the package instructions for al dente.
- Add the corn kernels to the pot for the last 30 seconds.
- Drain pasta.
- and corn in a colander and transfer to a large bowl.
- Add the beans, basil, salt, olive oil, vinegar and peppers and gently toss
- until blended.
- This can be served warm or at room temperature.
- Sprinkle with additional
- fresh chopped basil for an extra color and flavor splash.
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