Conchiglie Pasta with Sweet Corn and Cherry Tomatoes

Name: Conchiglie Pasta with Sweet Corn and Cherry Tomatoes
Total time: 30
Yield: 8
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

Recipe by Patty McKay LaMaestra from allrecipes.com

Dinner 30 Mins.

Ingredients

8 servings

•

1 (16 ounce) package jumbo pasta shells, dry
•

4 ears corn, husked
•

1 pound cherry tomatoes, halved
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¼ cup extra-virgin olive oil
•

4 ounces prosciutto, diced

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2 tablespoons basil pesto
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10 leaves basil, thinly sliced
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½ teaspoon salt
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¼ cup freshly grated Parmesan cheese

Instructions

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.