Photos by Issy Croker
Orecchiette With Sweet Corn & Green Chili
- A bunch of rainbow or Swiss chard (about 8–9 oz.), stalks and leaves separated
- 2 green chilies, finely chopped
- The kernels of 2-3 ears of corn or 12 oz. frozen kernels
- 14 oz. orecchiette or other small, dried pasta
- Extra-virgin olive oil
- Smoked salt or flaky sea salt
- 1 cup ricotta or vegan ricotta-style cheese
- The zest and juice of a lemon
- A large bunch of basil, leaves picked
Photo by Issy Croker
- Bring a large pan of well-salted water to a boil. Finely chop the chard stalks and shred the leaves of the chard. If you are using frozen corn, put it into a heatproof bowl and cover with boiling water.
- Add the pasta to the boiling water and cook until al dente.
- While the pasta is cooking, heat a tablespoon of olive oil in a large frying pan over medium heat, then add the corn (drained if using frozen) and a good pinch of smoked salt or sea salt and black pepper. Cook for 4–5 minutes (a few minutes longer if you are using frozen), until the kernels are tender and beginning to brown.
- Add the chard stalks and cook for a few minutes more, before adding the leaves and the chilies. Cook for 4–5 minutes more, until the leaves have wilted.
- Drain the pasta once it is cooked, reserving a large mugful of the cooking water. Add the pasta to the frying pan with half the ricotta and half the reserved pasta water and mix well. Turn off the heat, then add the lemon zest and juice. Toss, then, if need be, add more cooking water, so you end up with a silky sauce that coats each piece of pasta.
- Toss with most of the basil. Spoon pasta into bowls, add the rest of the ricotta on top and garnish with basil leaves.
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