Bacon, Sweetcorn & Courgette Orecchiette

Bacon, Sweetcorn & Courgette Orecchiette

Ready in 25 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 4, 2018.
Order Now
Order Now

To remove corn kernels from the cob, cut corn in half, stand flat end on a chopping board and use a sharp knife to slice down to cut kernels off.

Ingredients

Bacon and Sweetcorn Orecchiette

  • ¾ pack orecchiette pasta
  • 1 pack shoulder bacon
  • 2 corn cobs, peeled
  • ½ bag baby kale
  • 1-2 spring onions
  • 1 orange
  • ½ bag baby spinach
  • 1 pottle basil pesto
  • 3 tablespoons picked basil leaves
  • 1 cup reserved pasta cooking water

To Serve

  • 1 sachet chopped walnuts
  • 1 bag shaved Parmesan cheese

Steps

  1. Bring a large pot of salted water to the boil. Cook pasta in pot of boiling water for 12-14 minutes, until just tender. Reserve 1 cup pasta water then drain. Return pasta to pot with a drizzle of olive oil to prevent sticking.
  2. While pasta cooks, roughly dice bacon 2cm; peel corn cobs and remove kernels; thinly slice spring onions; zest orange then dice flesh 1cm. Set all aside.
  3. Heat a drizzle of oil in a large fry pan on mediumhigh heat. Cook bacon and corn for 3-4 minutes, until browned.
  4. Add to a large bowl, along with cooked pasta and all remaining bacon and sweetcorn orecchiette ingredients. Season well and toss to combine.
  5. To serve, divide bacon and sweetcorn orecchiette between bowls and top with walnuts and shaved Parmesan cheese.

Nutritional Information

Energy 2287 kj
547 kcal
Protein 29.7g
Carbohydrate 59.5g
Fat 20.2g