Orecchiette With Corn, Greens, And Ricotta

1. 1

   Cook 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid.

2. 2

   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.

3. 3

   Cook, tossing often, until wilted, about 5 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes.

4. 4

   Serve dolloped with 4 ounces ricotta and topped with torn fresh basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.