INGREDIENTS
1
1 ear sweet corn, Kernels from
1
summer squash, diced 1/2 to 3/4 inch
2 tbsp
Basil, leaves
2
Garlic cloves
1 1/2 cups
Pintos or borlotti beans, cooked
1 lb
Tomatoes
3/4 lb
Pasta shells, medium
1
Pepper, Freshly ground
1
Salt
1 pinch
Sugar
2 tbsp
Olive oil, extra virgin
1 oz
Parmesan or pecorino romano