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Linguine with Summer Succotash
- 8 ounces linguine
- 2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided
- 3 tablespoons olive oil
- 1 3/4 cups stringless sugar snap peas
- 1 6-ounce container assorted bab tomatoes, large ones halved
- 1 1/4 cups sliced fresh basil
- 3/4 cup freshly grated Parmesan cheese plus additional for serving
Directions:View on Epicurious
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