8 oz. Gluten Free Tagliolini (or any other long shape, wheat or gluten free)
3 ears of corn, cooked, corn sliced off the cob
3 T. extra virgin olive oil
1 red pepper, chopped
1 bunch green onions, chopped
2 medium tomatoes, chopped, or 4–5 Campari tomatoes, chopped
1 T. plus t. salt
½ t. pepper
1 cup feta cheese, crumbled
Fresh chopped parsley and Parmesan for garnish
Cook ears of corn in microwave in husks. For 3 ears, cook approximately 3 minutes, rotate, and cook another 2-3 minutes. Let cool and then remove husks and slice corn off husks with a sharp knife.
Bring large pot of water to a boil, add 1 T. salt and pasta to pot. Reduce heat to a medium gentle boil and cook for 7-8 minutes. Before draining, save ½ cup of the pasta cooking water. Then drain in colander and rinse briefly with water.
In a large sauté pan, cook red peppers and green onions until tender. Add ½ t. salt and ¼ t. pepper to mixture.
Add corn and tomatoes to pan, add the rest of the salt and pepper. Combine until heated through.
In a large bowl, place pasta and then corn mixture. Add feta and pasta water and toss thoroughly. Add and adjust seasonings as desired.
Top with chopped parsley and fresh Parmesan. Enjoy!!