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Farmers’ Market Pasta

We added the freshest summer crops: corn, tomatoes, and green beans, just when you thought it couldn’t get any better.


  • 1 lb. campanelle or penne pasta
  • 1/2 lb. green beans, trimmed
  • 1 tsp. plus 1/4 c. extra virgin olive oil, divided
  • Kosher salt and pepper
  • 4 large ears corn, husked
  • 1/3 c. sherry vinegar
  • 1/4 c. fresh lemon juice
  • 1 clove garlic, pressed
  • 12 oz. multicolored cherry tomatoes, halved
  • 1/2 small red onion, very thinly sliced
  • 1/4 c. basil leaves, finely chopped


  1. Preheat the grill to medium-high heat. Cook the pasta according to the package guidelines.
  2. Fold a 12-by-30-inch piece of foil in half in the meanwhile. Toss green beans with 1 tablespoon oil and 1/8 teaspoon salt in a large mixing basin. Place the beans in the fold’s middle. To ensure a tight closure, crimp the foil’s edges. 15 minutes on the grill, rotating once halfway through. Grill corn for 8 to 10 minutes, turning periodically, until browned in areas.
  3. Place the bean package and corn on a chopping board and set aside to cool. Whisk together the vinegar, lemon juice, garlic, remaining 1/4 cup oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large mixing basin. Toss together the cooked pasta and tomatoes in a mixing basin.
  4. When cool enough to handle, slice beans 2 inches thick and remove corn kernels from cob; combine with spaghetti, onions, and basil in a mixing dish and toss until thoroughly incorporated. Pasta may be covered and stored in the refrigerator for up to one day.