Ahh, summer. All I wanted to do for Memorial Day was go out to the picnic area next to my apartment and have a nice summery outdoor meal with my super-hubbie--and what has to happen? I'll tell you: The police pulled a dead body out the the water next to my apartment yesterday. Apparently Northampton is littered with dead people (a lovely fact that missed our attention when we moved from Holyoke to a "nicer area") and my new home is no exception.
So, alas, I'm petrified of going out there now---as I'm constantly in fear of tripping over a decomposing hand sticking out of the grass, so our summer meal was moved indoors.
At any rate, this is my offering.....a really nice taste of summer. It is one of Tim's favorite recipes and I love it because it comes together in a snap. The tomatoes and corn are sweet and summery and a nice contrast to the salty cheesy tortellinis. I highly recommend eating this indoors and far away from dead people if at all possible.
1 lb cheese tortellini
1 large garlic clove, minced
2 cups corn
1/2 stick butter
2 medium tomatoes, diced
1/2 cup chopped basil
Cook torts al dente, then drain--reserving 1 cup pasta water.
Cook garlic, corn, 1/2 tsp salt and 1/4 tsp pepper in butter over med-high heat for about 4-5 minutes. Add tomatoes and cook 2 minutes. Add torts and heat up, adding some pasta water if it's a little dry. Sprinkle in basil and gobble, shifty-eyed, while scanning your yard for bloated extremities poking out from the earth.
So, alas, I'm petrified of going out there now---as I'm constantly in fear of tripping over a decomposing hand sticking out of the grass, so our summer meal was moved indoors.
At any rate, this is my offering.....a really nice taste of summer. It is one of Tim's favorite recipes and I love it because it comes together in a snap. The tomatoes and corn are sweet and summery and a nice contrast to the salty cheesy tortellinis. I highly recommend eating this indoors and far away from dead people if at all possible.
1 lb cheese tortellini
1 large garlic clove, minced
2 cups corn
1/2 stick butter
2 medium tomatoes, diced
1/2 cup chopped basil
Cook torts al dente, then drain--reserving 1 cup pasta water.
Cook garlic, corn, 1/2 tsp salt and 1/4 tsp pepper in butter over med-high heat for about 4-5 minutes. Add tomatoes and cook 2 minutes. Add torts and heat up, adding some pasta water if it's a little dry. Sprinkle in basil and gobble, shifty-eyed, while scanning your yard for bloated extremities poking out from the earth.
This recipe is sooooooo tasty!!!!!
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