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

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

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.