Orecchiette with Corn, Greens and Ricotta

  • ½ pound orecchiette
  • 2 oz. bacon, chopped
  • 2 cups fresh corn kernels
  • 8 cups Swiss chard leaves and/or Spinach, chopped
  • Kosher salt and freshly ground black pepper
  • 4 oz. ricotta
  • Torn fresh basil leaves (for serving)

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.

[print-me target=”.post-content”]