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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This time of year, corn adds a little sunshine to everything it touches: Its sweetness really pops next to cheese tortelloni and the salty jolt of prosciutto. Ingredients:
1 (8-ounce) bag dried cheese tortelloni |
1 large garlic clove, finely chopped |
2 oz thinly sliced prosciutto, cut into strips |
2 cups corn (from 4 ears) |
1/2 stick unsalted butter |
2 medium tomatoes |
1/2 cup chopped basil |
Directions:
1. Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
2. While tortelloni 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. Meanwhile, chop tomatoes.
4. Combine corn mixture and tomatoes in a large bowl.
5. Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.
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