Pasta With Corn, Pea Tendrils, Prosciutto, And Summ

Name: Pasta With Corn, Pea Tendrils, Prosciutto, And Summer Savory
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound short, stubby artisanal pasta, such as Rustichella d'Abruzzo; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 3 ounces prosciutto di Parma, cut into 1/4-inch slice then diced finely, fat and meat; 2 scallions, finely slivered or chopped, including green tops; 3 cups fresh corn kernels; 4 ounces pea tendrils, cut into 2-inch lengths, or pea shoots (see headnote); 1/4 cup fresh summer savory, basil, or marjoram; 1/4 cup grated Parmigiano Reggiano; Salt, to taste; Black pepper

Servings: persons

1 pound short, stubby artisanal pasta, such as Rustichella d'Abruzzo
2 tablespoons butter
2 tablespoons extra-virgin olive oil
3 ounces prosciutto di Parma, cut into 1/4-inch slice then diced finely, fat and meat
2 scallions, finely slivered or chopped, including green tops
3 cups fresh corn kernels
4 ounces pea tendrils, cut into 2-inch lengths, or pea shoots (see headnote)
1/4 cup fresh summer savory, basil, or marjoram
1/4 cup grated Parmigiano Reggiano
Salt, to taste
Black pepper

1
Set a large pot of water on to boil for the pasta. In a large skillet over low heat, melt the butter with the olive oil.
2
Add the prosciutto and allow it to just wilt a little in the fat. Add the scallions and saute briefly, still on low heat.
3
Add 1/4 cup of water and let come up to a simmer. Add the corn and tendrils, if using, and cook until the water has evaporated by half.
4
Turn off the heat and set aside while you cook the pasta. Salt the pasta water (truth be told, I always salt the pasta water when I put it on to boil so I won't forget, but in theory, you are supposed to salt after it comes to a boil. I can't tell the difference myself but you can make your own mind up). Cook the pasta according to package instructions and drain when finished.
5
Toss with the corn, the cooked pea tendrils (if using pea sprouts instead, add them now) and herbs. Toss well and then add the cheese and toss more..
6
Taste for salt (the prosciutto will add quite a bit of salt, so it might not need any), grind pepper over the pasta, and serve and eat immediately.

717

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound short, stubby artisanal pasta, such as Rustichella d'Abruzzo, 2 tablespoons butter, 2 tablespoons extra-virgin olive oil, 3 ounces prosciutto di Parma, cut into 1/4-inch slice then diced finely, fat and meat, and more.

Yes, Pasta With Corn, Pea Tendrils, Prosciutto, And Summer Savory falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Corn, Pea Tendrils, Prosciutto, And Summer Savory

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions