Pasta w/ Tomatoes, Peas, Shallots and Olives

Pasta With Tomatoes, Peas, Shallots and Olives
Serves 6

1 lb pasta
1 C fresh or frozen peas, thawed
1C fresh corn kernels or frozen corn kernels, thawed
2 garlic cloves ( I like to use 10)
1 C (4 oz) grated Parmesan or Asiago cheese, divided (I don’t use)
1 C chopped seeded tomato (1 lrg) (I also used 1 can of tomatoes)
½ C thinly sliced shallots
¼ t salt
¼ t freshly ground pepper
¼ C extra-virgin olive oil
¼ C seasoned rice vinegar or red wine vinegar
1 C pitted Kallamata olives
16 oz. Shrimp scampi

1. Cook pasta in large pot of boiling salted water according to package directions; add peas and corn during last 1 minute of cooking. Drain; place in lrg. bowl.
2. Sautee the shrimp scampi in olive oil. Add the scallops and garlic the last 5 minutes of cooking.
3. Meanwhile in another lrg. bowl, combine all remaining ingredients except ¼ C of the cheese. Add to drained pasta; toss. Top with reserved ¼ C cheese.