Fresh Corn, Tomato & Purple Pepper Pasta

• 12 oz penne, rotini, bowtie or other short pasta
• 3 ears fresh corn, kernels cut from the cob
• 4 Roma tomatoes, diced
• 2 purple bell peppers, diced
• 3 cloves garlic, minced
• 3 Tbsp olive oil
• ½ tsp salt, plus more for the pasta water
• ¼ tsp black pepper
• ¼ tsp red pepper flakes, optional
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil, roughly chopped
• Juice of ½ lemon
• ½ cup reserved pasta water, as needed

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. Before draining, reserve about 1 cup of pasta water.
2. Cook the corn. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the fresh corn and cook for 4–5 minutes, stirring occasionally, until tender and beginning to develop a little golden color.
3. Add the tomatoes and garlic. Reduce the heat to medium. Add the Roma tomatoes and garlic to the corn. Season with salt, black pepper and optional red pepper flakes. Cook for just 2–3 minutes, until the tomatoes begin to soften and release some of their juices.
4. Bring it together. Add the drained pasta to the skillet along with the remaining 2 tablespoons olive oil and about ¼ cup reserved pasta water. Add the Parmesan and toss until everything is lightly coated.
5. Add the purple peppers last. Remove the skillet from the heat, then fold in the diced purple bell peppers. The residual heat will warm them slightly while allowing them to stay crisp and retain more of their vibrant purple color.
6. Finish. Add the fresh basil and lemon juice. Toss again, adding another splash of pasta water if needed. Taste and adjust the salt and pepper.
7. Serve. Spoon into bowls and finish with additional Parmesan, fresh basil and a drizzle of olive oil.

Farm-fresh tip: Purple bell peppers can lose much of their beautiful color when cooked. Adding them at the very end keeps them crisp, colorful and slightly sweet.

Make it a meal: Add grilled chicken, Italian sausage or crispy bacon for extra protein.

Optional creamy version: Stir in 4 oz of crumbled goat cheese while the pasta is still warm. It will melt slightly into the tomato juices and pasta water, creating a light, tangy sauce that would be excellent with the corn and peppers.