This is a great summer dish. Bonus points for being fast and easy!
Also, can you tell I really love Bon Appetit magazine? I feel like everyone should have a subscription to them. Actually, here just take 5 minutes and sign up.
½ pound orecchiette
2 oz. bacon, chopped
2 cups fresh corn kernels
8 cups Swiss chard leaves, chopped
Kosher salt and freshly ground black pepper
4 oz. ricotta
Torn fresh basil leaves (for serving)
Cook orecchiette; drain, reserving ¾ cup pasta cooking liquid. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes.
Add corn and cook, tossing occasionally, until tender, about 5 minutes. Add Swiss chard leaves; season with salt and pepper. Cook, tossing often, until wilted, about 5 minutes.
Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Serve dolloped with ricotta and topped with basil.
Calories (kcal) 400 Fat (g) 12 Saturated Fat (g) 5 Cholesterol (mg) 25 Carbohydrates (g) 61 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 16 Sodium (mg) 430