Pasta With Corn, Mint and Red Onions
from New York Times Cooking
Summer Vegan Vegetarian Pasta / noodles (filled)
- 0.500 Cup Soft herbs basil or cilantro
- 0.500 Cup Olive oil (Wiki) Explore
- 0.500 Cup Red onion (Wiki) Explore
- 0.500 Teaspoon Red-pepper flakes (Wiki) Explore
- 1.000 Pound Cavatelli (Wiki) Explore
- 2.000 Cup Ripe tomatoes (Wiki) Explore
- 2.000 Teaspoon Fresh lemon juice (Wiki) Explore
- 6.000 large cloves Garlic (Wiki) Explore
- 4.000 Cup Corn (Wiki) Explore
- Fine sea or table salt (Wiki) Explore
- Fresh ricotta (Optional) (Wiki) Explore