Recipe information
Ingredients for - Conchiglie Pasta with Sweet Corn and Cherry Tomatoes
1. Jumbo pasta shells, dry - 1 (16 ounce) package
5. Prosciutto, diced - 4 ounces
7. Basil, thinly sliced - 10 leaves
How to cook deliciously - Conchiglie Pasta with Sweet Corn and Cherry Tomatoes
1. Stage
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.
2. Stage
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.
3. Stage
Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
4. Stage
Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
5. Stage
Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.
