Summer Garden Tortellini

I guess you could make this off-season with frozen or supermarket produce, but frankly I don't see the point. It shows off all those farmers market basics (corn, tomatoes, basil) as an entree, rather than the side dish they're frequently pushed to - though you could certainly serve this as a side like pasta salad.

Good hot or cold, the prosciutto helps make it so tasty, but I was recently pleased to find that a meat-free version was still pretty good. I think the choice of tortellini really makes or breaks this - more filling and thinner dough will do better than more rustic doughy pastas. We've found that the Barilla three cheese tortellini is actually perfect, but if you can find a locally-made (or homemade!) version that does the trick, go for it.


Summer Garden Tortellini
2 cups corn (roughly 3-4 ears of corn) - great way to use up leftover corn!
1 bag dried cheese tortellini (anything from 8-12 oz.)
2 oz. prosciutto (or less), torn into strips
2 medium garlic cloves (use garlic press)
1/2 tsp. salt
1/4. tsp pepper
1/4 stick unsalted butter
2 small to medium tomatoes, chopped
2 tbsp. olive oil1/2 cup chopped basil
1/4 cup reserved pasta water (optional)
* for vegetarian, just omit prosciutto.

- If not using leftover corn, start boiling the water for corn. If you're in a rush, start the pasta water boiling soon after.
- While water is boiling, start shredding prosciutto and combine in a small bowl with garlic, salt, and pepper.
- Once water is boiling, plop corn in for about 3-4 minutes. Set aside and let it cool a bit.
- If pasta water is boiling, add now and cook for 10-12 minutes.
- Start melting butter with olive oil in a medium saucepan.
- Slice corn off the cob and combine with prosciutto mix.
- Cook the corn/prosciutto mix over low heat for 5 minutes. Stir occasionally.
- Chop tomatoes and basil during cooking time. Transfer tomatoes to a large mixing bowl.
- When prosciutto mix done, transfer to large bowl and mix with tomatoes.
- Reserve 1/4 cup of the pasta water (this isn't always necessary, but it does help if you're planning to eat the tortellini cold later on).

- Drain pasta and add to the mixing bowl with basil and reserved water.
- Toss well and serve!