Summer Garden Tortellini
From Gourmet magazine, August 2007
1# cheese filled tortellini
1 clove garlic, minced
3 oz thinly sliced prosciutto
2 ½ c. corn kernels
1 red pepper, cored and diced**
2-3 large tomatoes, peeled and diced
2-4 T. cooked wheat berries** (optional, I thought they would add to the healthy oomph)
½ c. shredded spinach**
¼ c. chopped basil
Salt and pepper
Cook tortellini according to package directions. Drain and reserve about ½ c. pasta cooking water. Saute pepper over medium heat in 2 T. of butter until soft, add prosciutto, garlic and corn and cook 4-5 minutes, stirring occasionally. Combine with tomatoes in large bowl and add cooked, drained tortellini, wheatberries, spinach and basil. Stir gently to combine, adding some pasta water if needed. Add in shredded parmesan cheese, salt and pepper to taste.
Recipe Notes: The items with the two stars (**) are items I added to the recipe myself. I know very few people who keep cooked wheatberries on hand; they are not an essential to this recipe so don’t worry about them. The spinach was a really tasty addition, and the pepper is a favorite of mine- hardly any vegetable dish gets made in my house without a pretty colored pepper.