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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!

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