CORNS GREENS AND RICOTTA

By Kitchenbee

Ingredients

• 1/2 lb orecchiette
• 2 oz chopped bacon
• 2 cups fresh corn kernels
• 8 cups chopped Swiss chard leaves
• Salt and pepper
• 4 oz ricotta
• Fresh basil leaves, torn

Preparation

Step 1

Cook pasta; drain, reserving ¾ cup 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 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 ricotta and topped with basil leaves.