ORECCHIETTE WITH CORN, GREENS, AND RICOTTA

Orecchiette with Corn, Greens, and Ricotta image

Yield 4 servings

Number Of Ingredients 8

1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid.
2 ounces chopped bacon
2 cups fresh corn kernels
8 cups chopped Swiss chard leaves
Salt
Pepper
4 ounces ricotta
Torn fresh basil

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.