RECIPES

Orecchiette Summer Pasta

RECIPES

Orecchiette Summer Pasta

 

4
20
30

5 slices Schneiders® Butchers Cut Double Smoked Bacon, cut into 1″ pieces

2 cups (500 mL) Orecchiette

2 cobs Sweet corn, cooked, charred and taken off the cobb

1 cup (250 mL) Tightly packed arugula, roughly chopped

¼ tsp (1 mL) Chilli flakes (optional)

¼ cup (60 mL) Crumbled goats cheese

2 tbsp (30 mL) Olive oil

Lemon

Heirloom Tomato Sauce

2 medium Heirloom tomatoes, peeled, seeded, cut into 1/2 inch dice

1 clove Garlic, finely grated

¼ Red onion, finely diced

2 tbsp (30 mL) Olive Oil

2 tbsp (30 mL) Fresh basil, roughly chopped

Salt and to Pepper to taste

Preheat grill to 400ºF (200ºC).

Combine tomatoes, onion, garlic, basil and 2 tablespoons (30 mL) of olive oil in a bowl. Season with salt and pepper and let stand for 10 minutes while making the pasta.

Cook pasta as per package specifications, drain & toss with 2 tablespoons of olive oil and reserve.

Grill Schneiders® Butchers Cut Double Smoked Bacon until lightly golden and char corn.

While pasta is warm mix with arugula, corn, Schneiders® Butchers Cut Double Smoked Bacon and chili flakes (if using). Adjust seasoning.

Plate tomato sauce on a large rimmed platter, top with pasta mixture and crumble goats cheese over top. Finish with a drizzle of olive oil and a squeeze of fresh lemon if desired.

Notes:
This pasta can be served warm or cold.
Try feta or pecorino cheese. Top with fried bread crumbs for some crunch.