Corn, Edamame & Tomatoes with Pasta and Basil Oil

If it was a little later in the season, all the vegetables except the corn would be from my garden. But I couldn’t wait that long, so the corn is from Preston, Maryland, the tomatoes from Highland Orchards, the edamame is frozen, but the scallions and basil ARE from my garden.

This is such a colorful dish, with richness of flavor to match the colors. We initially had the pasta and vegetables separated, I am including that picture since it shows the vibrant colors off best.

But the two dishes begged to be combined, and combine them we did. Perfect! Thus the adaptation I am presenting here. That, plus my use of less basil oil and heavier balsamic in the vegetables themselves.

Corn, Edamame & Tomatoes with Pasta and Basil Oil

Adapted from Martha Stewart’s Skillet Corn, Edamame, and Tomatoes with Basil Oil

1/2 lb linguine

1/2 cup fresh basil leaves (from the garden)

4 tablespoons extra-virgin olive oil, divided

1 1/2 teaspoons kosher salt, divided

1/4 cup finely sliced scallions (from the garden)

1 1/2 teaspoons minced garlic (from 3 small garlic cloves)

3 1/4 cups corn kernels (from 3 – 4 ears) (from Preston, MD)

2/3 cup frozen shelled edamame, thawed

1/2 pound cherry tomatoes, halved (1 3/4 cups) (from Highland Orchards)

2 tablespoons balsamic vinegar

Directions

Bring a large pot of salted water to boil and cook linguine according to package directions. Drain.

Meanwhile, bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, 2 Tbsp oil, and 1/4 teaspoon salt in a blender or food processor until smooth. (I ended up using my spice grinder, it worked the best).

While the pasta water is heating or pasta cooking, heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds.