Pasta with sweetcorn, pancetta and baby spinach

A recipe from Vegetables from an Italian Garden
Pasta with corn, pancetta and baby spinach, a recipe from Vegetables from an Italian Garden
Pasta with corn, pancetta and baby spinach, a recipe from Vegetables from an Italian Garden


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Ingredients

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


Method

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.


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Details

Preparation time:
10 min

Cooking time:
15 min

Serves 4