Foil Packet Summer Pasta Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 1 pound cavatappi pasta
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 fresh corn cob, grated, both gratings and “corn milk”
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 3 fresh corn cobs, kernels removed
  • 5 garlic cloves, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 3 ounces thinly sliced prosciutto
  • ¼ cup chopped fresh basil
  • ¼ cup grated Parmesan cheese
Directions
  1. Fill a large pot with salted water and bring it to a boil over high heat.
  2. Once boiling, add the pasta, and cook for 6 minutes (until very, very al dente).
  3. Reserve 2 tablespoons of the pasta water and set aside.
  4. Drain and rinse the par-cooked pasta with cold water. Set aside.
  5. Place the olive oil, lemon juice, grated corn, pasta water, salt, pepper, and crushed red pepper flakes in a large bowl.
  6. Whisk to combine the sauce.
  7. Add the pasta, corn kernels, garlic, and tomatoes to the bowl.
  8. Toss to coat and combine.
  9. Preheat a grill or grill pan over medium heat.
  10. Lay out four large sheets of aluminum foil.
  11. Divide the pasta between the foil sheets.
  12. Pull the sides of the foil up towards the center of the sheet, creating a protective pouch for the pasta. Krimp to seal.
  13. Place the pouches on the preheated grill and cook for 12 minutes or until the pasta is tender.
  14. Remove the pouches from the grill and set aside to rest for 5 minutes.
  15. Carefully open the pouches, keeping the foil in a “bowl” shape to keep the pasta in place.
  16. Top the pasta with prosciutto, basil, and Parmesan before serving.