1½ cups fresh corn kernels or 8 ounces canned corn kernels, drained
11 ounces ruote (pasta wheels)
2 tablespoons olive oil, plus extra for drizzling
5 ounces baby spinach
3 thin slices pancetta or bacon, diced
salt and pepper
If using fresh corn, cook in a pan of salted boiling water for 5–10 minutes or until tender.
Bring a large pan of salted water to a boil. Add the pasta, bring back to a boil, and cook for 8–10 minutes, or according to pasta directions, until tender but still al dente. Drain and refresh under cold running water.
Turn into a salad bowl, drizzle with a little oil, and stir in the corn. Add the baby spinach leaves and set aside in a cool place.
Heat the oil in a small pan. Add the pancetta or bacon and cook over high heat, stirring frequently, for a few minutes, until tender.
Remove the pan from the heat, sprinkle the pancetta or bacon over the salad, stir, and serve immediately.
Vegetables from an Italian Garden