Orecchiette With Corn, Greens, And Ricotta
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Cook 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid
2
Meanwhile, cook 2 ounces chopped bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes
3
Add 2 cups fresh corn kernels and cook, tossing occasionally, until tender, about 5 minutes
4
Add 8 cups chopped Swiss chard leaves; season with salt and pepper
5
Cook, tossing often, until wilted, about 5 minutes
6
Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes
7
Serve dolloped with 4 ounces ricotta and topped with torn fresh basil
8
Cook 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid
9
Meanwhile, cook 2 ounces chopped bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes
10
Add 2 cups fresh corn kernels and cook, tossing occasionally, until tender, about 5 minutes
11
Add 8 cups chopped Swiss chard leaves; season with salt and pepper
12
Cook, tossing often, until wilted, about 5 minutes
13
Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes
14
Serve dolloped with 4 ounces ricotta and topped with torn fresh basil