Ingredients
4 ears corn, shucked, kernels removed
6 medium tomatoes, coarsely chopped
2 cloves garlic, finely chopped
2 cups chopped spinach
1 cup crumbled blue cheese
1/2 pound dried penne or fusilli pasta
Juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 cup toasted pumpkin seeds or walnuts
Salt and pepper to taste
6 medium tomatoes, coarsely chopped
2 cloves garlic, finely chopped
2 cups chopped spinach
1 cup crumbled blue cheese
1/2 pound dried penne or fusilli pasta
Juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 cup toasted pumpkin seeds or walnuts
Salt and pepper to taste
Method
In a medium skillet, dry-roast corn over medium heat, stirring frequently, until lightly browned in spots, about 5 minutes. Place in a large mixing bowl with tomatoes, garlic, spinach and blue cheese. Set aside. Cook pasta according to package directions and drain thoroughly. Add hot pasta to bowl with corn mixture. Stir to wilt spinach and blend ingredients. Drizzle with lemon juice and oil. Toss with pumpkin seeds, season with salt and pepper and serve.
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