Creamed Corn Farfalle Recipe | YMCA

Ingredients

• One (1) lb dried farfalle pasta
• Eight (8) ears fresh corn, peeled and rinsed under cold water
• Two (2) yellow onions, chopped
• Four (4) garlic cloves, sliced thinly
• Two (2) cups chopped cherry or plum tomatoes
• Two (2) cups cooked pink beans or other small bean or black eyed pea (substitute canned beans/peas from a 29-oz can or two (2) 15-oz cans), drained and rinsed
• 1/4 cup grated parmesan cheese
• 1/2 cup packed basil leaves
• Olive oil
• Salt and pepper