Orecchiette with sweetcorn and green chilli

Nutrition Facts

Amount Per Serving

Calories 582 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 32mg11%

Sodium 267mg12%

Potassium 716mg20%

Carbohydrates 99g33%

Fiber 7g29%

Sugar 8g9%

Protein 24g48%

Vitamin A 4331IU87%

Vitamin C 26mg32%

Calcium 185mg19%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

A speedy mid-week supper.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: British

Servings:

Calories: 582kcal

Author: Anna Jones

Bring a large pan of well-salted water to the boil. Finely chop the stalks and shred the leaves of the chard and finely chop your chillies. If you are using frozen corn, put it into a heatproof bowl and cover with boiling water. Add the pasta to the boiling water and cook according to the packet instructions or until al dente.
While the pasta is cooking, heat a tablespoon of oil in a large frying pan over a medium heat, then add the corn (drained if using frozen) and a good pinch of smoked salt or sea salt and black pepper. Cook for four to five minutes (a few minutes longer if you are using frozen) until the kernels are tender and beginning to brown.
Next, add the chard stalks and cook for a few minutes more, before adding the leaves and the chillies. Cook for a further four to five minutes, until the leaves have wilted.
Drain the pasta once it is cooked, reserving a large mugful of the cooking water. Add the pasta to the frying pan with half the ricotta and half the reserved pasta water and mix well. Turn off the heat, then add the lemon zest and juice. Toss, then, if need be, add more cooking water, so you end up with a silky sauce that coats each piece of pasta. Toss through most of the basil. Spoon the pasta into bowls, spoon the rest of the ricotta on top and finish with the last of the basil leaves.