Orecchiette With Corn, Greens, And Ricotta

• 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid.
• 2 ounces chopped bacon
• 2 cups fresh corn kernels
• 8 cups chopped Swiss chard leaves
• Salt
• Pepper
• 4 ounces ricotta
• Torn fresh basil

1. Cook 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid.
2. Meanwhile, cook 2 ounces chopped bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Add 2 cups fresh corn kernels and cook, tossing occasionally, until tender, about 5 minutes. Add 8 cups chopped Swiss chard leaves; season with salt and pepper.
3. Cook, tossing often, until wilted, about 5 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes.
4. Serve dolloped with 4 ounces ricotta and topped with torn fresh basil.

reserving, bacon, corn kernels, chard, salt, pepper, ricotta, fresh basil

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-corn-greens-and-ricotta-51236620 (may not work)