Orecchiette with Corn, Hazelnuts, and Ricotta
Nothing says summer quite like sweet, fresh corn. Add some creamy ricotta and crushed hazelnuts and you have yourself an easy, delicious vegetarian dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
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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