Orecchiette with Corn, Greens and Ricotta
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.
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