After a busy weekend you just want a simple and delicious dinner on Monday night, right? Easy is top of mind personally, and that is what this dinner is all about. It is totally a little premature to be talking about Summer, but we have had such an incredibly mild Spring that we already have Summer produce popping up in our gardens and markets. Like my herb garden is out-of-control! Right now everything I make has to have several handfuls of fresh herbs dumped in just so I can keep up!
This particular dish is vegetarian (vegan actually!) but so good!! The corn gives it a level of sweetness that is so surprising, and the juicy pops of cherry tomato don’t hurt either! But then it is copious amounts of fresh young herbs that really take it over the edge. The sweet oniony chives, the fresh parsley (I used mild curly parsley), and then micro basil (but regular would work really well too). The edible flowers just made it really pretty too. I hope you try this at home!
1 pound linguine (gluten-free)
1/4 cup olive oil
2 cobs fresh corn kernels
1 cup cherry tomatoes, halved
1 cup micro basil or finely sliced basil
1/2 cup chives, minced
1/4 cup parsley, minced
(I garnished it with chive blossoms, julienned squash blossoms, and arugula flowers)
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 1 cup of pasta water and drain.
- Put the same pot back on the stove over medium heat. Add the olive oil and the corn and then add the pasta and the pasta water. Toss the pasta until well coated. Season to taste with kosher salt. Add the cherry tomatoes and all of the fresh herbs and edible flowers if you are using them and toss everything together. Serve hot.
- Main Dishes, Pasta
- Cook Time
- 25 minutes
from POPSUGAR Food http://www.popsugar.com/food/Summer-Garden-Linguine-37533148