Creamy Vegetable Fusilli

Perfect for late summer outdoor eating when tomatoes are heavy and ripe and the air has cooled.

Saute

1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 Clove Garlic, smashed

in

1 1/2 tbsp. Olive Oil

for about 4 minutes. Add

2 Ears of Corn, cut off cob
1 Clove Garlic, sliced
1/3 cup Red Scallions, chopped
2 large Brandywine Tomatoes, diced
2 Chipotle Peppers in Adobo, finely chopped
1 tbsp Rosemary, chopped

Saute 6-10 minutes over high heat until it gets soupy and the juices mingle. Lower the heat, and add

1 cup Heavy Cream

Add

1 lb Fusilli

Boiled in

Salted Water

Garnish with

Parmesan Cheese, grated