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Summer Garden Tortelloni

['1 (8-ounce) bag dried cheese tortelloni', '1 large garlic clove, finely chopped', '2 oz thinly sliced prosciutto, cut into strips', '2 cups corn (from 4 ears)', '1/2 stick unsalted butter', '2 medium tomatoes', '1/2 cup chopped basil']

Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
Meanwhile, chop tomatoes.
Combine corn mixture and tomatoes in a large bowl.
Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.

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