Orecchiette with corn, leeks, and ricotta
We love the crunch of fresh corn against tender pasta and cooling ricotta in this breezy, summery vegetarian main dish. Corn tastes freshest straight off the cob; to keep the kernels from scattering onto the floor, use Chef Justine’s trick, and lay the cob flat as you cut off the kernels.
In your bag
- 5 ounces orecchiette
- 1 leek
- 2 garlic cloves
- 2 ears corn
- Fresh dill
- 1 lemon
- 1½ ounces hazelnuts
- ½ teaspoon Aleppo pepper flakes (optional)
- ¼ cup fresh ricotta
Calories: 760, Protein: 22 g, Fiber: 10 g, Total Fat: 37 g, Monounsaturated Fat: 25.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 5 g, Cholesterol: 10 mg, Sodium: 580 mg, Carbohydrates: 93 g, Added Sugar: 0 g.
Contains: Milk, Tree Nuts, Wheat