Thursday, August 25, 2011
Corn and Tortellini Toss
Two of my favorite things are in full harvest in my yard right now – tomatoes and basil. I love Caprese salad, and could eat that every day, but I wanted to try something new. I found this recipe on the internet. Since it is currently 100 degrees here, something hot did not sound good. I made my own cold version and shared it with the family. It was a big hit!
1 (8 ounce) package refrigerated cheese and roasted garlic tortellini
2 tablespoons butter
¼ c. chopped red onion
1 clove garlic, minced
2 c. fresh corn kernels
¼ c. chopped fresh basil
12 cherry or grape tomatoes, cut into halves
4 tablespoons crumbled ricotta or grated Parmigiano Reggiano cheese (I used Parmigiano Reggiano)
1. Cook pasta according to package directions. Drain. Reserving ½ cup pasta cooking water.
(After the pasta was thoroughly cooked, I put it in the fridge to chill for a couple of hours.)
2. Melt butter in large skillet. Add onion and garlic; sauté 5 minutes. Add corn; cook 5 minutes or until tender. Add basil, cooked pasta and reserved pasta water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese.
(Instead of this step, I mixed everything together in a large bowl, adding olive oil as needed.
The recipe says that it serves 4. But my “cold” version was easily 6-8 servings.