Orecchiette with corn, leeks and ricotta | Sunbasket
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
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
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