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Conchiglie Pasta with Sweet Corn and Cherry Tomatoes
Conchiglie Pasta with Sweet Corn and Cherry Tomatoes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Fresh conchiglie pasta with sweet cherry tomatoes, sure to please even the pickiest eaters.
Ingredients:
  • 1 (16 ounce) package jumbo pasta shells, dry
  • 4 ears corn, husked
  • 1 pound cherry tomatoes, halved
  • 0.25 cup extra-virgin olive oil
  • 4 ounces prosciutto, diced
  • 2 tablespoons basil pesto
  • 10 leaves basil, thinly sliced
  • 0.5 teaspoon salt
  • 0.25 cup freshly grated Parmesan cheese
Instructions:
  • 1. Boil a large pot of salted water. Add conchiglie and cook until al dente, stirring occasionally, for 10 to 12 minutes.
  • While waiting, prepare another pot of boiling water. Cook the corn for 2 minutes, then transfer it to cold water to cool quickly.
  • Stand each cob upright in the bottom of a large serving bowl and use a sharp knife to cut off the kernels.
  • After draining the pasta, mix it with corn, tomatoes, olive oil, prosciutto, pesto, basil, and salt until well combined.
  • Enjoy right away (or store in the fridge for up to 2 days), garnished with Parmesan cheese.

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