Meet the Sullivans: BLT Pasta with Corn and Fresh Ricotta

August 28, 2011

BLT Pasta with Corn and Fresh Ricotta

It's been a little while since I've shared a recipe here, and that's probably because I was in a bit of a cooking / baking slump...BUT, I'm back! I'm going to share two of the better recipes I made last week and recap the others (click here for the recaps).

First up is the BLT Pasta with Corn and Fresh Ricotta from Rachael Ray Magazine:

BLT Pasta with Corn and Fresh Ricotta 
Click here for a printer-friendly version. 

Ingredients 
Sea salt and pepper
1 lb. long fusilli or egg tagliatelle (I used campanelle)
2 tbsp. EVOO, plus more for drizzling 
1/4 lb. smoky bacon, slicked crosswise 1/4 thick 
3 ears corn, kernels scraped from the cob
2 leeks--trimmed, halved lengthwise and thinly sliced crosswise
1 fresno chile pepper, thinly sliced, with seeds
4 cloves garlic, very thinly sliced
2 tbsp. chopped fresh thyme
1 pt. grape or cherry tomatoes, halved
1 1/2 cups fresh ricotta cheese
1/2 cup pecorino-romano chesse
handful flat-leaf parsley, finely chopped
small handful basil leaves, torn 


Directions  
Get Started 
Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

Step 1
While the pasta is working, in a large skillet, heat 2 tbsp. EVOO over medium-high heat. Add the bacon and render the fat. Add the corn and brown the kernels, 2 to 3 minutes. Add the leeks, chile, garlic and thyme; wilt the leeks for a minute or two. Add the tomatoes and cover the pan to slump them, 3 to 4 minutes. Season with salt and pepper.

Step 2 
In a bowl, mix the ricotta, pecorino-romano, parsley, a little salt, pepper and a drizzle of EVOO.

Step 3
Add the pasta and reserved pasta water to the skillet; toss. Serve in shallow bowls with a scoop of the ricotta mixture for mixing in and the basil on top.

This is a really good pasta recipe! A few tips: Next time I would make a little more bacon (I used a little less than the 1/4lb suggested), add an extra ear of corn (they suggested only 2). Don't skip the ricotta! It really adds to the texture.

On another note: I finally remembered to pick up my camera from my mom's house, so all the pictures I post starting this week will be of good quality. I've cringed every time I've posted a picture of a recipe that I've uploaded from my phone.
 

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