Crispy bits of bacon with sweet corn tossed with mustard greens and your favourite pasta. Top this with a bit of tangy goat cheese and fresh thyme.
|1/2 lb||(225 g) Orecchiette or your favourite pasta|
|8||slices Schneiders® Country Naturals® Bacon, chopped|
|1||Small onion, diced|
|2 cups||(500 mL) Fresh corn kernels|
|4 cups||(1 L) Roughly chopped mustard green leaves, loosely packed|
|3 tbsp||(45 mL) Chopped fresh thyme, divided Salt and pepper|
|1/2 cup||(125 mL) Crumbled goat cheese|
COOK pasta in plenty of boiling salted water for about 9 minutes or until al dente. Drain and reserve ¾ cup (175 mL) of the pasta water. Meanwhile cook bacon in a large skillet over medium, stirring occasionally until beginning to brown, about 3-4 minutes. Add onions and cook for 3-4 minutes or until onions are soft and bacon begins to crisp. Toss in corn and continue to cook until tender, about 3 minutes. Stir in mustard greens and 2 tbsp (30 mL) fresh chopped thyme. Cook, tossing until the greens are wilted, about 5 minutes. Season to taste with salt and pepper.
TOSS in pasta and reserved pasta water. Cook until sauce coats the pasta, about 2 minutes.
SERVE topped with crumbled goat cheese and remaining fresh thyme.
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