Pasta with Fresh Corn, Greens and Ricotta

pasta with corn, greens and ricotta

One thing about living in Ohio that I love the fresh summer foods. We might be known nationally for our over-abundance of fast food chains but we get farm fresh corn right. I got some amazing fresh corn at the local butcher shop and didn’t want to fire up the grill for this. Don’t even consider making this with frozen corn, just don’t.

pasta with corn, greens and ricotta

You’ll Need:
1/2 pound of small pasta shapes
2 slices chopped onions
2 cups fresh corn kernels (I used 4 ears)
8 cups chopped kale or Swiss chard
salt and pepper
4 oz ricotta
1/3 to 1/2 cup torn fresh basil

You’ll:
Cook the pasta, reserving a 1 cup of the cooking liquid.

Meanwhile, cooked the bacon in a large skillet or dutch oven over medium high heat. Once crisp, add in the corn and cook for about 5 minutes, until the corn is just tender. Add in the greens and season with salt and pepper. Cook until wilted, about 5 minutes more. Add in 3/4 cup of the cooking liquid to deglaze the pan and then toss in the pasta. Stir in fresh torn basil and addition 1/4 cup cooking liquid, if the sauce is too thick for your taste. Serve with a generous tablespoon of ricotta.

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