ORECCHIETTE WITH CORN, GREENS, AND RICOTTA
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid.
- 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.
- Cook, tossing often, until wilted, about 5 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes.
- Serve dolloped with 4 ounces ricotta and topped with torn fresh basil.
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