Grilled Corn and Tomato Fettuccine

Preheat the grill on the highest setting. Remove most of the husk from each ear of corn and brush with olive oil and season with salt and pepper. You can leave it in the husks, but I choose to wrap it in one layer of aluminum foil, leaving it a bit loose so I can check to see if the corn is charring. Lay corn on the grill on direct heat and cook on each side for about 5-6 minutes before rotating; overall the corn usually takes us about 30 minutes for the char we like.

After adding corn to the grill, slice tomatoes in half. Brush with olive oil and season with salt and pepper, then lay on the grill cut side down. I do NOT seed or juice my tomatoes and love the end result, but as a warning, they will stick to the grill a bit. Cook for 5 minutes before rotating. Repeat the same (oil, salt and pepper) with the green pepper and grill. The green pepper and tomatoes should take about 6-8 minutes to grill, but it is up to you and depends on the level of char you like.

Boil water and prepare pasta according to package directions. In a large bowl, whisk together 1/4 cup olive oil, parmesan cheese and garlic. Add fettuccine to the bowl and toss to coat. Season with salt and pepper.

Once corn is finished, unwrap and let cool for a few minutes. When cool enough to touch, slice corn off the cob using a sharp knife. Slice grilled tomatoes into wedges. Add corn, tomatoes and green peppers to the pasta. Top with additional parmesan cheese.