Garden of Eatin’December 18, 2009
Just a quick housekeeping note: the Mouse House Kitchen will be taking a sporadic hiatus over the next two weeks – meaning there may not be a new post every day. I hope that doesn’t ruin your holiday season.
So I’d like to leave you with a great recipe that works in any season. It’s basically a warm pasta salad, but not with the traditional Italian-style dressing usually associated with such a dish. Fresh produce is key – the salty prosciutto balances great with the sweet corn and acidity of the tomatoes. Serve with warm garlic bread and it’s a fantastic meal any time of the year. Enjoy!
Eric’s Wonderful Warm Pasta Salad
1 (8-ounce) bag dried tortelloni (cheese, spinach, etc.)
½ stick unsalted butter
1 large garlic clove, finely chopped
1 orange or yellow bell pepper, sliced into thin strips
4 oz. thinly sliced prosciutto, cut into strips
2 cups corn (from fresh ears, if available, otherwise canned)
½ tsp. salt
¼ tsp. pepper
¼ cup pine nuts
2 medium tomatoes
½ cup chopped basil
Cook tortelloni according to package instructions. While tortelloni boils, cook garlic and bell pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, about 3 minutes. Add prosciutto, corn, salt and pepper, and cook until corn is just tender, 4 to 5 minutes. Meanwhile, chop tomatoes. Combine corn mixture and tomatoes in a large bowl. Reserve ¼ 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. Eat!