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.
