Ricotta, Basil and Sweetcorn Pasta
Ricotta, Basil and Sweetcorn Pasta



  • 400g orecchiette or similar pasta
  • Olive oil
  • 1 garlic clove, crushed
  • 1 lemon, zest and juice
  • 250g sweetcorn
  • 250g ricotta
  • Bunch of basil
  • Parmesan, shaved to serve
  • Cook the pasta in boiling salted water until al dente. Meanwhile, heat a glug of olive oil in a pan and gently fry the garlic for 1 min. Add the zest and sweetcorn and heat through, then take the pan off the heat and stir in the ricotta. Season, and add a good squeeze of lemon.
  • Mix most of the shredded basil into the sauce, then stir in the drained pasta along with a few splashes of the cooking water. Mix to combine, then serve with some shaved parmesan and black pepper.
20 mins
4 serving

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