Conchiglie Pasta with Sweet Corn and Cherry Tomatoes

1. Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.

2. Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.

3. Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.

4. Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.

5. Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.

Cook's Notes:

Prosciutto is optional, but if using, you can substitute diced, pre-cooked sausage, if preferred.

Do Ahead or Delegate: Cook the pasta and store it tossed with a little oil to prevent sticking, cook the corn and remove the kernels from the cob, cut the tomatoes, dice the prosciutto or sausage (if using) and refrigerate, grate the Parmesan cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.

Scramble Flavor Booster: Add the juice of 1/2 fresh lime or lemon, 1 tablespoon balsamic vinegar or 1/2 teaspoon salt-free lemon-pepper seasoning.