This time of year, corn adds a little sunshine to everything it touches: Its sweetness really pops next to cheese tortelloni and the salty jolt of prosciutto.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
Step 2
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.
Step 3
Meanwhile, chop tomatoes.
Step 4
Combine corn mixture and tomatoes in a large bowl.
Step 5
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.
