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Orecchiette with corn, leeks and ricotta

Vegetarian, Soy-Free

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.

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Ingredients

  • 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

Instructions

1

Cook the leeks

Fill a 4-quart saucepot with water and bring to a boil over high heat. While the water heats, prepare the leeks. Halve the leeks lengthwise and cut into ½-inch slices. Rinse well. Peel and chop the garlic. In a 12-inch frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the leeks to the hot pan along with the garlic and the aleppo pepper. Season with salt and cook until very soft, about 20 minutes. When the leeks start to brown add about 1 cup of the pasta cooking water.
  • While the leeks cook,
  • prepare the pasta.

2

Cook the pasta

When the water comes to a boil, add salt and the orecchiette. Cook until the pasta is tender, about 12 minutes. Drain, reserving some of the pasta cooking water.

3

Prep the corn, dill, and lemon

Shuck the corn. Cut the kernels from the cob. Rinse, dry, and chop the dill. Zest and juice the lemon. Chop the hazelnuts.

4

Serve

In the 12-inch pan, add the orecchiette to the leeks with the ricotta and about ½ cup of the reserved water.Toss to coat. Add the corn, dill, zest, about 2 teaspoons lemon juice, and hazelnuts. Taste and season with salt and pepper, and more lemon juice if you like.

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