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

• 1 pound short, stubby artisanal pasta, such as Rustichella d'Abruzzo
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 3 ounces prosciutto di Parma, cut into 1/4-inch slice then diced finely, fat and meat
• 2 scallions, finely slivered or chopped, including green tops
• 3 cups fresh corn kernels
• 4 ounces pea tendrils, cut into 2-inch lengths, or pea shoots (see headnote)
• 1/4 cup fresh summer savory, basil, or marjoram
• 1/4 cup grated Parmigiano Reggiano
• Salt, to taste
• Black pepper

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. 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. 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. 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. 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. 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.

short, butter, extravirgin olive oil, parma, scallions, fresh corn kernels, lengths, fresh summer savory, salt, black pepper

Taken from food52.com/recipes/59048-pasta-with-corn-pea-tendrils-prosciutto-and-summer-savory (may not work)