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Confetti Farfalle

4 servings

30 minutes

â…“ c. finely chopped shallots

2 tsp. grainy Dijon mustard

1 Tbsp. red wine vinegar

3 Tbsp. extra-virgin olive oil

2 ears corn or 1 cup/5 oz. fresh corn kernels

4 oz. cooked whole wheat farfalle

1 c. shelled edamame

¾ c. finely diced red pepper

¼ tightly packed c. basil leaves, roughly chopped

In a bowl, whisk shallots, mustard, vinegar and olive oil. Set aside. Place ears of corn in a pot of salted boiling water. Cook for 3 minutes. Drain and cool. Using a chef’s knife, strip the kernels from the ears of corn. Place in bowl with the farfalle, edamame, red pepper and basil. Toss ingredients together with ¼ cup of the reserved vinaigrette.

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