Caputo’s Fall Harvest Pasta

4 small fresh beets, boiled, peeled and diced (may substitute canned)
4 stalks sweet corn, kernels removed form cobs (may substitute frozen)
8 oz. fresh sweet peas, removed from shells (may substitute frozen)
1 lb. pasta such as farfalle or fusilli
1/2 cup extra virgin olive oil
2 to 3 T balsamic vinegar
salt and pepper to tast
1 cup shaved Parmesan cheese

Cook the pasta al dente. Meanwhile, combine the first 3 ingredients and toss well. Combine the vegetables and pasta and toss with the olive oil and balsamic vinegar. Season with salt and pepper, Then top with the shaved cheese.

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