Here we go again with the tortellini.
I’ve said it before and I”ll say it again. Carbs filled with cheese? Be still my beating heart.
I had a package of tortellini in the fridge and there was no way that was going to last another day in my house. I’m surprised that it even made it the couple of days that it was in there! Usually I’m throwing the tortellini into a pot of boiling water the minute I take it out of my grocery bag.
I wasn’t exactly sure what I was going to do with them. I have already made my favorite pasta salad a gazillion times so I didn’t want to do that and I also didn’t want to do my typical tortellini with alfredo sauce and I just happened to mention my dilemma to my mom and she gave me this recipe.
BTW, my mom and I were painting her kitchen yesterday. I swear all my mom and I do is paint rooms in our house. I remember last time we painted her kitchen. It was a color called “Tomato Bisque” and we LOVED it. Fast forward five years and we are standing in the kitchen, raving over the new color “Spiced Pumpkin” and talking about how ugly “Tomato Bisque” is. I’m sure in another five years, we will be standing around talking about how we ever liked “Spiced Pumpkin.”
Anyway, back to the tortellini. This was the perfect recipe because it called for fresh corn and I just happened to have some of that lying around. It’s that time of year when you may find some random ears of fresh corn at a farmer’s market or in the grocery store. It’s the time when you see the corn and think, “Awesome! I can still buy some corn. Well, wait…it’s probably way past it’s prime and the ears are probably old and the kernals will be all wrinkly and tasteless. Eh! I’ll take my chances!”
My corn was actually still very sweet and tasty and it worked wonderfully combined with the ripe grape tomatoes I had. I normally do not like hot tomatoes in dishes, but there is just something so sweet and so delicious about little tomatoes in a pasta. They are just too good to pass up!
Corn and Tomato Tortellini
8 ounce package refrigerated cheese tortellini
2 tablespoons butter
1/4 cup chopped red onion
1 garlic clove, minced
2 cups fresh corn kernals (2-3 ears)
1/4 cup chopped fresh basil
12 grape tomatoes, halved
4 tablespoons Parmesan cheese
Cook tortellini according to package directions. Drain and reserve 1/2 cup of pasta water.
Slightly cook ears of corn by placing ears in boiling water and boiling for 3-4 minutes. Drain and remove kernals from ears.
Melt butter in a large skillet and add onion and garlic and saute 5 minutes. Add corn and cook 5 minutes or until tender. Add basil, cooked pasta, and reserved pasta water to skillet. Cook until thoroughly heated.
Add tomato halves and cheese and mix well until combined.
Yield: 4 servings (I doubled this recipe to make 8 servings)
Please ignore these dark and dreary photos. I was doing some nighttime cooking. If you just make this dish yourself, you can bask in all of its glory and ignore my gloomy pictures!
Happy Thursday Friends!!!