Summer Garden Tortelloni

Courtesy of Gourmet Magazine

1 (8 oz) package of cheese tortelloni

1 large garlic clove, finely chopped

2 oz thinly sliced prosciutto, cut into strips

2 cups corn (from the cob but I have used canned or frozen))

1/2 stick unsalted butter

2 medium tomatoes

1/2 c. chopped basil

1. Cook tortelloni 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 skillet over medium-high heat for about 4-5 minutes
3. Meanwhile, chop tomatoes
4. Combine corn mixture and tomatoes in a large bowl.
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 serve.