Orecchiette with Corn, Greens, and Ricotta

By garciamoss

Ingredients

• 1/2 pound orecchiette
• 2 oz. bacon, chopped
• 2 cups fresh corn kernels
• 8 cups Swiss chard leaves, chopped
• Kosher salt and freshly ground black pepper
• 4 oz. ricotta
• Torn fresh basil leaves (for serving)

Details

Adapted from bonappetit.com

Preparation

Step 1

Cook orecchiette; drain, reserving ¾ cup pasta cooking liquid. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes.
Add corn and cook, tossing occasionally, until tender, about 5 minutes. Add Swiss chard leaves; season with salt and pepper. Cook, tossing often, until wilted, about 5 minutes.
Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Serve dolloped with ricotta and topped with basil.