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Ingredients

• 1/4 cup  lime juice
• 3 tablespoons  olive oil
• 1 tablespoon  grated lime zest
• 1 teaspoon  ground cumin
• 2 pounds  tomatoes, cut into bite-size pieces (5 cups)
• 1 15-ounce can  chickpeas, rinsed and drained
• 1/2 cup  torn basil leaves
• 9 ounces  farfalle pasta
• 1 1/4 cups  fresh or frozen corn kernels

Description

Try This Recipe With An Assortment Of Heirloom Tomatoes For A Colorful Main Dish That's Delicious Hot Or Cold.

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