Prep 15 mins
Cook 20 mins
We love corn all year round, so when the vegetable stands and the vegetable truck start showing less corm, I feel sad! The sweetness really pops next to the cheese tortellinis and tastes a bit salty with the prosciutto. Gourmet Magazine, August 2007 edition.
- 8 ounces frozen cheese tortellini
- 1 large garlic clove, finely chopped (more if needed)
- 2 ounces thinly sliced prosciutto, cut into strips
- 2 cups corn (from 4 ears)
- 1⁄4 cup unsalted butter
- 2 medium tomatoes
- 1⁄4 cup chopped basil (we used parsley, it was personal preference, more if needed) or 1⁄4 cup flat leaf parsley (we used parsley, it was personal preference, more if needed)
- kosher salt
- fresh ground black pepper
- crushed red pepper flakes (for that extra zing)
- italian seasoning
- Cook tortellini in a pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
- While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper, & crushed red pepper flakes (for that extra zing) 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 tortellini and add to vegetables along with reserved cooking water and basil.
- Toss well and season with salt, pepper, crushed red pepper flakes, if needed, and Italian seasoning.