Summer Garden Tortelloni

Ingredients for Summer Garden Tortelloni

• 1 (230g) bag dried cheese tortelloni

• 1 large garlic clove, finely chopped

• 60g thinly sliced prosciutto, cut into strips

• 450g corn (from 4 ears)

• 1/2 stick unsalted butter

• 2 medium tomatoes

• 1/2 cup chopped basil

How to make Summer Garden Tortelloni

Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) according to package instructions.

While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoons salt, and 1/4 teaspoons pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.

Meanwhile, chop tomatoes.

Combine corn mixture and tomatoes in a large bowl.

Reserve 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.