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Orecchiette with Corn, Greens, and Ricotta

3.8

(3)

Recipe information

  • Yield

    4 servings

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

Preparation

  1. Step 1

    Cook 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid.

    Step 2

    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.

    Step 3

    Cook, tossing often, until wilted, about 5 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes.

    Step 4

    Serve dolloped with 4 ounces ricotta and topped with torn fresh basil.

TagsPastaOrecchietteSwiss ChardLeafy GreensVegetableRicottaCheeseDairyStarterDinnerLunchNut FreeVegetarianEasyBon Appétit
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