Saturday, June 18, 2011

summer garden tortelloni

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.


Michelle said...

Yum! That looks amazing :)
And so do you! I like it when I actually get to see you in a makes me miss you even more though.

juliepie said...

Your caldo verde has been such a hit at my house that I am for sure going with this one for dinner this week!

Michelle said...

wait...what is caldo verde? sounds delicious

sara v. said...

that was the soup i posted a long time ago. it had sausage, kale and potatoes. deliciousness.