
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Orecchiette with corn, leeks and ricotta
Soy-Free, Vegetarian
2 Servings, 760 Calories/Serving
30 Minutes
We love the crunch of the raw corn against the tender pasta in this simple, summery dish. Chef Justine’s trick of laying the corn flat on a work surface to cut the kernels from the cobs keeps the corn from scattering across your counter top and means that more kernels end up in your bowl rather than on the floor.
In your bag
- 2 large leeks (whites only)
- 2 garlic cloves
- ½ teaspoon Aleppo pepper
- 5 ounces orecchiette
- 2 ears corn
- Small bunch dill
- 1 lemon
- 2 ounces toasted hazelnuts
- ¼ cup ricotta
Nutrition per serving
Instructions
Wash produce before use
1
Cook the leeks
While the leeks cook,
- prepare the pasta.
2
Cook the pasta
3
Prep the corn, dill, and lemon
Serve