
Linguine with Summer Succotash
['8 ounces linguine', '2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided', '3 tablespoons olive oil', '1 3/4 cups stringless sugar snap peas', '1 6-ounce container assorted bab tomatoes, large ones halved', '1 1/4 cups sliced fresh basil', '3/4 cup freshly grated Parmesan cheese plus additional for serving']

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth. Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper.
Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese.
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