Summer Tortellini Recipes

Steps:

• Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
• While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
• Meanwhile, chop tomatoes.
• Combine corn mixture and tomatoes in a large bowl.
• Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.

Steps:

• Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large serving bowl. Stir in chicken, olives, pepper, onion and parsley.
• Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste.
• Cover and chill at least 25 minutes. Garnish with fresh parsley sprigs if desired.
• NOTE: Substitute 1 teaspoon dried Italian seasoning for herbes de Provence if desired.

Steps:

• Cook tortellini in a pasta pot of boiling salted water according to package instructions.
• While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
• Combine corn mixture and tomatoes in a large bowl.
• Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
• Toss well and season with salt and pepper.
• Sprinkle with grated Parmesan if desired.