Orecchiette With Corn, Greens, And Ricotta
By MooK
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Ingredients
- 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid.
- 2 ounces chopped bacon
- 2 cups fresh corn kernels
- 8 cups chopped Swiss chard leaves
- Salt
- Pepper
- 4 ounces ricotta
- Torn fresh basil
Details
Preparation
Step 1
Cook 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid.
Meanwhile, cook 2 ounces chopped bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes. Add 2 cups fresh corn kernels and cook, tossing occasionally, until tender, about 5 minutes. Add 8 cups chopped Swiss chard leaves; season with salt and pepper.
Cook, tossing often, until wilted, about 5 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes.
Serve dolloped with 4 ounces ricotta and topped with torn fresh basil.
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