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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We love corn all year round, so when the vegetable stands and the vegetable truck start showing less corm, I feel sad! The sweetness really pops next to the cheese tortellinis and tastes a bit salty with the prosciutto. Gourmet Magazine, August 2007 edition. Ingredients:
8 ounces frozen cheese tortellini |
1 large garlic clove, finely chopped (more if needed) |
2 ounces thinly sliced prosciutto, cut into strips |
2 cups corn (from 4 ears) |
1/4 cup unsalted butter |
2 medium tomatoes |
1/4 cup chopped basil (we used parsley, it was personal preference, more if needed) or 1/4 cup flat leaf parsley (we used parsley, it was personal preference, more if needed) |
kosher salt |
fresh ground black pepper |
crushed red pepper flakes (for that extra zing) |
italian seasoning |
Directions:
1. Cook tortellini in a pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
2. While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper, & crushed red pepper flakes (for that extra zing) in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
3. Meanwhile, chop tomatoes.
4. Combine corn mixture and tomatoes in a large bowl.
5. Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
6. Toss well and season with salt, pepper, crushed red pepper flakes, if needed, and Italian seasoning.
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