1 pound medium shell pasta
1 teaspoon salt
1/4 cup extra virgin olive oil
3 leeks, thinly sliced and washed
2 1/2 cups corn kernels
1/2 teaspoon red pepper flakes
1 pint cherry tomatoes, halved
1/2 cup basil leaves, torn
1/2 cup parsley
1/4 cup lemon juice
4 ounces ricotta salata cheese, crumbled
Method of Preparation:
1. Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool.
2. In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, about 3 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
3. In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
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