| Cook Time | 25 minutes |
| Servings |
servings
|
- 16 oz. conchiglie pasta medium shells
- 4 ears corn
- 1 lb. cherry tomatoes halved or quartered
- ¼ cup olive oil
- 2 Tbsp. pesto sauce
- ½ tsp. salt
- 10 leaves fresh basil slivered
- 4 oz. prosciutto or pre-cooked sausage diced (optional)
- ¼ cup grated Parmesan cheese for serving (optional)
Ingredients
|
- Cook the pasta according to the package directions and drain it.
- Meanwhile, steam the corn on the stovetop over boiling water for 2 minutes (or in the microwave for about 4 minutes). Run the corn under cold water to cool it and scrape the kernels into a large serving bowl.
- Add the remaining ingredients to the bowl, including the cooked and drained pasta when it is ready.
- Toss it thoroughly and serve it immediately, topped with the cheese, if desired, or refrigerate it for up to 2 days. It’s also good chilled!
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, cook the corn and remove the kernels if using fresh or defrost if using frozen, cut the tomatoes, dice the prosciutto or sausage if using and refrigerate, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add the juice of ½ fresh lime or lemon, 1 Tbsp. balsamic vinegar, or ½ tsp. salt-free lemon pepper seasoning to the pasta before serving it.
Tip: Do you salt your pasta cooking water? If not, you should start! Salt in the water helps to season the pasta from within, leading to a tastier overall dish. While amounts vary based on where you look, most online sources suggest adding about 2 tablespoons of salt per pound of pasta. However, if you don’t feel like pulling out the measuring spoons, a few generous pinches will do.
Nutritional Information Per Serving (% based upon daily values): Calories 377, Total Fat: 14g, 21%; Saturated Fat: 3g, 14.5%; Cholesterol: 18mg, 6%; Sodium: 475mg, 20%; Total Carbohydrate: 54g, 18%; Dietary Fiber: 4g, 16%; Sugar: 4g; Protein: 15g
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