Active Time

　　10 min

　　Total Time

　　20 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

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.