This healthy dish is suitable for vegetarians, or anyone who wants a healthy dinner packed with vegetables. Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, courtesy of Arsenal Pulp Press.
Toast the pine nuts: Preheat oven to 325°F (160°C). Spread pine nuts on a dry baking sheet and toast for a few minutes until brown.
Remove the kernels from a raw cob of corn with a knife. Combine the corn, toasted pine nuts, spinach, snow peas, bell peppers, salt, and pepper.
In a pot of water over high heat, boil the pasta for 10 minutes. Drain and rinse.
In a pot over medium high heat, sauté the vegetable and pine nut mixture until the peppers are soft.
Add pasta to vegetables and mix well. Sprinkle with cheese and mix well.