Linguine with Summer Succotash

Ingredients for Linguine with Summer Succotash

• 230g linguine

• 600ml fresh corn kernels (cut from 3 to 4 ears), divided

• 3 tablespoons olive oil

• 425ml stringless sugar snap peas

• 1 170g container assorted bab tomatoes, large ones halved

• 1 1/4 cups sliced fresh basil

• 3/4 cup freshly grated Parmesan cheese plus additional for serving

How to make Linguine with Summer Succotash

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 240ml cooking liquid. Place 120ml cooking liquid in blender. Add 120ml corn; blend until smooth. Heat oil in heavy large skillet over medium heat. Add peas and remaining 300g corn. Sprinkle with salt and 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 and pepper. Serve, passing additional cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.