You can use any short pasta shape, but I particularly like orecchiette and farfalle, which have cuplike crevices that capture the corn kernels and herbs.

I have suggested tagliatelle – the flat ribbons working well with this sauce – but I imagine linguine, spaghetti or farfalle would work well too.

Farfalle With Roasted Peppers : For this dish, I combined peppers from the market, peas from my freezer and herbs from my garden.