So I got accused by my friend Denise of dogging it with the recipes over the last few weeks. I’ll plead guilty. Been a lot going on around here. Also, many of the recipes I’ve been doing lately have been something to the effect of: “throw meat of some type on grill; serve next to fresh vegetables and maybe something starchy.”
Not a lot of source material there. But since it is fresh vegetable season, we might as well run with the theme. Prep for this one is under five minutes, so it’s a great “on the fly” meal. Just make sure you keep a bag of frozen tortellini in the freezer.
- 16 oz. frozen tortellini
- 3 fresh tomatoes, seeded and chopped (or about an equivalent amount of fresh cherry tomatoes, if that’s your thing)
- 4 ears fresh corn, kernels sliced off
- 4 oz. prosciutto or blackforest ham (optional, or substitutable), cut into small pieces
- basil leaves – a bunch
- garlic cloves, minced – a goodly amount
A little nonspecific. Big deal.
So, melt 1/2 tbsp. butter in a little bit of olive oil over medium heat. Add the garlic and saute for 1 minute, or until fragrant. Add the meat if you’re using it. Saute for a couple of minutes. If you’re using prosciutto (which I recommend), cook until done. If you’re using ham (which is what I had around), until it starts to crinkle a bit. Add the corn and tomatoes and saute for one minute.
We have a bumper crop of basil this year, so I’ve got plenty to burn. If you don’t have much basil, then just chop it up and set it aside for now. If you’re swimming in it, add probably a cup of leaves (that’s about what I do) and saute them until they’re wilted. Remove the pan from the heat.
When the tortellini is done, drain well and add it to the pot with the corn, tomatoes, et al. If you’ve reserved basil, add it now. Toss everything together. Plate it up. Chow down. Be happy.
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