CONCHIGLIE PASTA WITH SWEET CORN AND CHERRY TOMATOES

Conchiglie Pasta with Sweet Corn and Cherry Tomatoes image

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!

Provided by Patty McKay LaMaestra

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.
Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.

Nutrition Facts : Calories 407 calories, Carbohydrate 54 g, Cholesterol 15.9 mg, Fat 15.6 g, Fiber 3.8 g, Protein 13.8 g, SaturatedFat 3.9 g, Sodium 503 mg, Sugar 3 g