I found this recipe in one of my Parenting Magazines. I decided to make it for my extended family when we all got together yesterday. I had really high hopes for this one, and was a bit disappointed. However, I was looking for a cold pasta salad and THOUGHT this would be okay cool or at room temperature; I was wrong. This would have been MUCH better served immediately and still warm. The recipe also says to save the pasta water, which I did and used what was called for, but threw away the rest. I should have saved it! As this pasta sits, it becomes dry, and extra water would have helped this one. As we ate it, this only got about 2 -3 stars from most people. Served warm with extra liquid, it probably would have gotten 3 1/2 - 4.
8 oz farfalle pasta
3 slices turkey bacon
2 tsp olive oil
1 shallot, minced
2 garlic cloves, minced
1 1/2 cups frozen sweet corn, thawed
1/2 tsp salt
1/4 tsp pepper
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
3/4 cup fresh basil, roughly chopped
1.Bring a large pot of water to a boil. Add the pasta and cook until al dente, according to package directions. Reserve about 1/2 cup of the pasta cooking water Drain pasta, and return to pot.
2.While the pasta is cooking, fry the bacon in a large nonstick skillet over medium heat. Cook 3 to 4 minutes, turning occasionally, until bacon is crisp. Transfer to a paper towel-lined plate.
3.Add the olive oil to the skillet, then the shallots. Sauté 2 minutes, or until softened. Add the garlic and sauté 30 seconds, until just fragrant. Add the corn, tossing for about 2 minutes to combine. Season with the salt and pepper.
4.Add the corn mixture to the pasta. Toss to combine. Add the ricotta, parmesan, and reserved pasta cooking water, and toss well. (The sauce may seem runny but it will set up.) Stir in the basil, then spoon into serving bowls. Crumble some of the bacon over each serving.
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