| BLT PASTA WITH CORN AND FRESH RICOTTA Makes 4 servings. A small handful basil leaves, torn 1/2 cup pecorino romano cheese or Parmesan cheese 1 pint grape or cherry tomatoes, halved 4 cloves garlic, thinly sliced 2 leeks, trimmed, halved lengthwise, thinly sliced crosswise 1/4 pound bacon, sliced crosswise 1/4" thick 1 pound long fusilli or egg tagliatelle pasta A handful flat leaf parsley, finely chopped 1 1/2 cups ricotta cheese 2 tbs chopped thyme 1 fresno chile pepper, thinly sliced 2 ears corn, kernels scraped from cob 2 tbs olive or vegetable oil Salt and Pepper Bring a pot of water to a boil, salt it, add pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water. In a skillet, heat 2 tbs oil. Add bacon and render the fat. Add corn and brown the kernels. Add leeks, chile, garlic and thyme, wilt the leeks. Add tomatoes and cover pan to slump them. Season with salt and pepper. -In a bowl, mix ricotta, pecorino romano, parsley, a little salt, pepper and drizzle of oil. Add pasta and reserved pasta water to skillet, toss. SERVE in bowls with a scoop of the ricotta mixture for mixing in and basil on top... |
__._,_.___
.
__,_._,___
