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

1. 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. 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. 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. 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. 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. 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.

No nutritional information available.

No additional tips available.