Fresh Tomato Farfalle

9 ingredients
7 steps

Ingredients

  • 1/4 cup lime juice
  • 3 Tbs. olive oil
  • 1 Tbs. grated lime zest
  • 1 tsp. ground cumin
  • 2 lb. tomatoes, cut into bite-size pieces (5 cups)
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1/2 cup torn basil leaves
  • 9 oz. farfalle pasta
  • 1 1/4 cups fresh or frozen corn kernels

Directions

  1. 1
    Combine lime juice, olive oil, lime zest, and cumin in large bowl.
  2. 2
    Add tomatoes, chickpeas, and basil, and toss to coat.
  3. 3
    Set aside.
  4. 4
    Cook pasta according to package directions until al dente.
  5. 5
    Add corn to pasta water 2 minutes before end of cooking time.
  6. 6
    Drain, and toss with tomato mixture.
  7. 7
    Serve warm or at room temperature.

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