Farmers' Market Pappardelle

INGREDIENTS

• 1/3 cup snipped chives
• Shavings of Parmesan made with vegetable peeler
• 1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
• 3 ears corn, shucked
• 1 1/2 pounds medium zucchini
• 1/4 pound sugar snap peas, strings discarded and peas halved diagonally
• 3 tablespoons Sherry vinegar or white wine vinegar
• 1 cup small basil leaves, torn if large
• 3 garlic cloves, minced
• 1/2 cup thinly sliced red onion (optional)
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 8 to 9 ounces dried egg pappardelle or dried egg fettuccine
• 1/2 cup mint leaves