Summer Garden Tortelloni

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Summer Garden Tortelloni

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.

Serving Size

Makes 4 servings

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)
  • ½ stick unsalted butter
  • 2 medium tomatoes
  • ½ cup chopped basil

Preparation

Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.

While tortelloni boils, cook garlic, prosciutto, corn, ½ teaspoon salt, and ¼ teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.

Meanwhile, chop tomatoes.

Combine corn mixture and tomatoes in a large bowl.

Reserve ¼ 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.

Original recipe from epicurious.com