Farmers' Market Pappardelle

Ingredients

• •3 cloves garlic cloves
• •3 tablespoons Sherry vinegar
• •⅓ cup extra-virgin olive oil
• •1½ pounds cherry tomatoes
• •3 ears corn
• •1½ pounds zucchini
• •8 ounces pappardelle
• •¼ pound sugar snap peas
• •½ cup red onion
• •1 cup basil leaves
• •½ cup mint leaves
• •⅓ cup chives
• •to taste Parmesan
• •1 piece vegetable peeler
• •preferably V- or U-shaped

Cooking Instructions

1. 1.

   Bring a 6- to 8-quart pot of well-salted water to a boil.

   10 min

2. 2.

   Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.

   5 min

3. 3.

   Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.

   6 min

4. 4.

   While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).

   10 min

5. 5.

   Cut corn from cobs; add corn to tomatoes.

   5 min

6. 6.

   Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.

   12 min

7. 7.

   Add herbs and toss gently again.

   2 min