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Confetti Farfalle 4 servings 30 minutes
⅓ c. finely chopped shallots
2 tsp. grainy Dijon mustard
1 Tbsp. red wine vinegar
3 Tbsp. extra-virgin olive oil
2 ears corn or 1 cup/5 oz. fresh corn kernels
4 oz. cooked whole wheat farfalle
1 c. shelled edamame
¾ c. finely diced red pepper
¼ tightly packed c. basil leaves, roughly chopped
In a bowl, whisk shallots, mustard, vinegar and olive oil. Set aside. Place ears of corn in a pot of salted boiling water. Cook for 3 minutes. Drain and cool. Using a chef’s knife, strip the kernels from the ears of corn. Place in bowl with the farfalle, edamame, red pepper and basil. Toss ingredients together with ¼ cup of the reserved vinaigrette.