Make this. It is fast and delicious. I tore this recipe out of an August 2007 Gourmet magazine and it has been a summer staple for us ever since. yum.
1 (8 oz) bag dried cheese tortelloni
1 large garlic clove, minced
2 oz thinly sliced prosciutto, cut into strips
2 cups of corn (from 4 ears) I generally use frozen corn for this since I always have some in the freezer. Fresh corn would of course be delicious.
1/2 stick unsalted butter
2 medium tomatoes
1/2 cup chopped basil
- Cook tortelloni in a pot of boiling salted water according to package instructions.
- While tortelloni boils, melt the butter in a large heavy skillet over medium high heat add the garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir occasionally until the 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 the corn mixture along with the reserved cooking water and chopped basil. Toss well and season with salt and pepper.