Capellini With Fresh Ricotta, Roasted Garlic, Corn, And Herbs
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
34
Spice
57
Sweetness
44
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil (divided)6 tbsps
Lemon Juice (fresh)4 tsps
Lemon Peel (grated)230 g
Capellini2 cups
Mixed Green (loosely packed)1 cup
Parsley (chopped fresh)1 cup
Chives (chopped fresh)1 cup
Dill (chopped fresh)Directions:
1
Preheat oven to 400°F
2
Place head of garlic on sheet of foil
3
Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly
4
Place garlic and corn on rimmed baking sheet
5
Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic
6
Cool slightly
7
Squeeze garlic out of skins into large bowl; add any oil from foil
8
Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture
9
Shuck corn; cut kernels from cob and transfer to same bowl
10
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite
11
Drain
12
Rinse with cold water; drain well
13
Place in medium bowl; toss with 1 tablespoon oil
14
Using kitchen shears, cut pasta crosswise several times
15
Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat
16
Season with salt and pepper
17
Garnish with shaved Parmesan
18
Preheat oven to 400°F
19
Place head of garlic on sheet of foil
20
Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly
21
Place garlic and corn on rimmed baking sheet
22
Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic
23
Cool slightly
24
Squeeze garlic out of skins into large bowl; add any oil from foil
25
Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture
26
Shuck corn; cut kernels from cob and transfer to same bowl
27
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite
28
Drain
29
Rinse with cold water; drain well
30
Place in medium bowl; toss with 1 tablespoon oil
31
Using kitchen shears, cut pasta crosswise several times
32
Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat
33
Season with salt and pepper
34
Garnish with shaved Parmesan