Fresh Summer Corn and Heirloom Tomato Fettuccine

Adapted from Joanne Bruno and Deborah Madison

1 lb fettuccine
salt and freshly ground pepper, to taste
2 tbsp olive oil
1 bunch scallions, chopped
2 cups corn kernels, from 3 ears of corn
1 bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
3 heirloom tomatoes, halved, seeded, and diced
½ cup chopped cilantro
4 oz queso fresco, crumbled, or feta

Cook the pasta in a pot of boiling water until al dente or to taste. Strain and set aside.

While the pasta is cooking, heat the oil in a large skillet. Stir in the scallions, corn, bell pepper, and jalapeno. Cook for 3 minutes over high heat then stir in the tomatoes, cilantro, and a ladle-full of the pasta water. Season to taste with salt and black pepper, then turn down the heat to low.

Add the pasta to the vegetables and toss to combine. Remove from the heat and divide among serving plates. Top with the crumbled queso fresco and serve warm.