Conchiglie Pasta with Sweet Corn and Cherry Tomatoes

Conchiglie Pasta with Sweet Corn and Cherry Tomatoes

Fresh and just-picked flavor are the best words to describe this pasta dish. It's so sweet that our kids gobbled it up. It's also good chilled!

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
407 Calories

Recipe Instructions

Step 1
Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
Step 2
Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
Step 3
Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
Step 4
Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
Step 5
Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.
Conchiglie Pasta with Sweet Corn and Cherry Tomatoes

Ingredients

  • ½ teaspoon salt
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup extra-virgin olive oil
  • 1 (16 ounce) package jumbo pasta shells, dry
  • 4 ears corn, husked
  • 1 pound cherry tomatoes, halved
  • 4 ounces prosciutto, diced
  • 2 tablespoons basil pesto
  • 10 leaves basil, thinly sliced

Categories

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