(Recipe adapted from Chef Ami)
3/4 cup grape tomatoes
1 garlic clove, minced
1 ear of corn
2 Tbsp. chives
4 oz. asparagus
3 oz. goat cheese
5 oz. egg fettuccine
3 Tbsp. parmesan cheese
Bring a medium pot of salted water to a boil. Halve the grape tomatoes and place in a bowl with the zest of 1/2 lemon and chopped chives. Snap root ends off the asparagus and cut into 1 1/2" pieces. Remove the corn kernels from the cob using a small, sharp knife.
Cook the Fettuccine and Asparagus:
Add the pasta to the boiling water, stir, and boil for 5 minutes.
Add the asparagus to the pot and cook another 3 minutes, or until pasta is al dente.
Reserve 1/4 cup of the cooking water and set aside.
Drain and rinse pasta and asparagus.
Saute the Corn and Garlic:
Heat 1/2 Tbsp. olive oil in a large pan over medium heat until hot.
Add the corn and garlic and season with salt and pepper to taste.
Cook, tossing occasionally about 2-3 minutes or until tender.
Toss the Fettuccine and Veggies together:
Add 1 Tbsp olive oil to the bowl with the veggies and mix well, season with salt to taste
Add the mixed vegetables, pasta, and reserved water to the pan with the corn and mix.
Sprinkle in the goat cheese.
Cook over medium heat, gently tossing until the liquid is slightly thickened and coats the pasta; 2-3 minutes
Add the parmesan, mix and remove from the heat.
Serve and enjoy!