NOS RECETTES
Orecchiette Summer Pasta
OUR RECIPES
Orecchiette Summer Pasta
2 cups Orecchiette
2 cobs Sweet corn, cooked, charred and taken off the cobb
1 cup Tightly packed arugula, roughly chopped
¼ tsp Chilli flakes (optional)
¼ cup 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 Fresh basil, roughly chopped
Salt and to Pepper to taste
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.
