Orecchiette with Corn, Hazelnuts, and Ricotta | Sunbasket
Nothing says summer quite like sweet, fresh corn. Add some creamy ricotta and crushed hazelnuts and you have yourself an easy, delicious vegetarian dinner.
Ingredients
- 5 ounces orecchiette
- 3 organic scallions
- 1 organic zucchini or other summer squash
- 1 ear organic corn
- 1 or 2 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh dill
- 1 organic lemon
- 3 tablespoons roasted hazelnuts
- 1 teaspoon Aleppo chile flakes (optional)
- ¼ pound fresh ricotta
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