Summer Garden Tortelloni



1 (8-ounce) bag dried cheese tortelloni
1 large garlic clove, finely chopped
2 oz thinly sliced prosciutto, cut into strips
2 cups corn (from 4 ears)
1/2 stick unsalted butter
2 medium tomatoes
1/2 cup chopped basil

1. Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
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.
3. 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 vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.
4 servings

Gourmet, August 2007