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12 oz medium shell shaped pasta, or pasta of your choice, cooked al dente
2 TBS olive oil
1 pint of cherry or grape tomatoes, halved
2 cups of fresh corn, trimmed from the cob or frozen corn*
6 green onions, thinly sliced
1 clove garlic, minced
1/8 cup fresh basil, thinly sliced (chiffonade cut)
3/4 tsp sea salt
black pepper, to taste
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