Summer Garden Tortelloni

By polloazul

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

Details

Servings 4

Preparation

Step 1

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, 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.

Meanwhile, chop tomatoes.

Combine corn mixture and tomatoes in a large bowl.

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.