JOLLY GIANT PASTA

            8 ounces ditalini
            2 tablespoons unsalted butter
            One 15-ounce can corn kernels, drained
            ½ cup chicken or beef stock
            ¼ cup grated Parmesan cheese
            Salt to taste (optional)

Serves 4

Cook the pasta. Meanwhile, in a medium saucepan, add the butter, corn, and chicken stock. Stir in the cooked pasta. Add the Parmesan cheese and salt.

Ditalini with Peas: For the corn, substitute one 10-ounce package of frozen peas and cook as directed above.

Source:  Cooking Pasta with Love