Linguine With Summer Succotash

8oz linguine
2 1/2 cups corn, divided
3 Tbs olive oil
1 3/4 cups stringless sugar snap peas
6oz cherry tomatoes, quartered
1 1/4 cups sliced fresh basil
3/4 cup shredded Parmesan cheese, plus additional for serving

1) 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.
2) 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, with additional cheese to taste.

Review: This is the 2nd recipe in a row that involves making a sauce in the blender. It's a bit odd when I think about doing it this way. However, it was a tasty alternative to a heavy tomato sauce - perfect for summer. It tasted like a light dish, but was still pretty filling.