ricotta with ham and corn

By momofsixplus1

farfalle are the ideal pasta for this creamy sauce. A few coarsely chopped hazelnuts add extra texture and taste, and 1 teaspoon chopped fresh chives contributes a colorful garnish.

Ingredients

• salt
• 2 ears white or yellow corn, stalked
• 3/4 cup ricotta cheese
• 1/4 cup unsalted butter, at room temperature
• 3 oz cooked ham, cut into thin strips
• freshly ground white pepper
• 3/4 cup freshly grated parmesan cheese

Preparation

Step 1

bring a large saucepan three-fourths full of water to a rolling boil. add salt to taste and the corn and remove from the heat. cover and let stand for 5 minutes. remove the corn from the water. using a sharp knife, slice off the kernels. set aside.

cook your choice of pasta until al dente. while the pasta is cooking, place the ricotta in a bowl, add a few tablespoons of hot pasta cooking water and stir until the cheese is smooth and creamy.

drain the pasta and transfer to a warmed serving dish. Immediately add the butter, ham, ricotta and salt and white pepper to taste. Toss well, sprinkle with the corn and serve. pass the parmesan cheese at the table.

serves 4