This is the quintessential summer pasta.  Salmon is plentiful, tomatoes and corn are sweet and the basil is growing in the garden.  I am in love with Rogue River Blue cheese and it is perfect in this recipe.   All of the elements come together and say summer.

Yield: 4 servings

1 tablespoon olive oil

1 tablespoon minced shallot

1 garlic clove, minced

2 cobs sweet corn, kernels cut from the cob

1 cup cherry tomatoes, halved 1/2 cup

1/2 cup Tieton Cider Works Wild Washington Apple cider

6 ounces crumbled blue cheese, divided

1/4 cup heavy cream

1/2 pound penne pasta

8 ounces grilled or hot smoked salmon

2 tablespoons chopped parsley

2 tablespoons, chopped basil

Bring a large pot of generously-salted water to the boil. Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and garlic. Sauté until just tender, 1-2 minutes. Add the corn and cook for another 2 minutes, then add the tomatoes. Sauté until the tomatoes warmed through but not falling apart. Remove the corn-tomato mixture from the pan and set aside.

Add the cider to the pan and cook over high heat until reduced by half. Add all the blue cheese except for 4 tablespoons and the cream. Whisk to combine and cook until slightly thickened. Set aside. Cook the pasta until al dente. When the pasta is done, return the pan with the blue cheese sauce to the heat.

Cook over medium-high heat until hot. Add the corn-tomato mixture, the salmon and the pasta. Toss to coat. Stir in the parsley and basil. Transfer to a serving bowls and top with the remaining blue cheese. Serve immediately.