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.