Orecchiette With Corn Greens And Ricotta Recipes

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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.

ORECCHIETTE WITH CORN, BASIL, AND PINE NUTS



Orecchiette with Corn, Basil, and Pine Nuts image

Provided by Julia Turshen

Categories     Pasta     Vegetarian     Kid-Friendly     Dinner     Pine Nut     Corn     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 7

3 cups fresh corn (from about 4 ears)
4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste
1 pound orecchiette
1 teaspoon kosher salt, plus more to taste
2/3 cup torn fresh basil leaves
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted

Steps:

  • Combine corn and 4 Tbsp. butter in a large bowl.
  • Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
  • Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.

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