Corn and Green Bean Pappardalle with Herbed Ricotta

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 cup fresh or frozen corn
• 1 cup green beans, chopped and rinsed
• Salt
• ½ cup fresh basil, chopped
• 2 cups homemade or bottled marinara sauce
• ½ pound cooked pasta (I used pappardelle) with ½ cup pasta water to spare

Heat a wide frying pan with olive oil. Saute the onion and garlic on medium heat for 3 to 4 minutes. Add the corn and green beans. Sprinkle a teaspoon of salt. Saute on medium heat for 3 to 4 minutes. Add the basil and check for seasonings. Add the marinara sauce, bring to a boil and then add the cooked pasta with the pasta water. Mix well, bring to a boil and check for seasonings.

Herbed Ricotta

• 1 cup fresh ricotta
• 2 garlic cloves, grated
• Zest of one lemon
• 1 teaspoon salt
• ½ cup basil, chopped
• 1/3 cup parsley, chopped

Mix everything together in a large bowl. Check for seasonings and serve with a dollop of ricotta on a serving of pasta.