Recipe

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• 16 oz frozen cheese tortellini
• 1 large garlic clove, finely chopped
• 2 oz thinly sliced prosciutto , cut into strips
• 2 cups corn (about 4 ears )
• 1/4 cup unsalted butter
• 2 medium tomatoes, chopped
• 1/2 cup basil, chopped
• grated parmesan cheese , if desired

• 1 Cook tortellini in a pasta pot of boiling salted water according to package instructions.
• 2 While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
• 3 Combine corn mixture and tomatoes in a large bowl.
• 4 Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
• 5 Toss well and season with salt and pepper.
• 6 Sprinkle with grated Parmesan if desired.