Pasta with sweetcorn, pancetta and baby spinach
A recipe from Vegetables from an Italian Garden
Preparation: 10 min
Cooking: 15 minutes
Serves: 4 people
300 g (11 oz) ruote (pasta wheels)
2 tablespoons olive oil, plus extra for drizzling
250 g (9 oz) sweetcorn kernels
150 g (5 oz) baby spinach
3 thin slices pancetta or bacon, diced
salt and pepper
If using fresh sweetcorn, cook in a pan of salted boiling water for 5–10 minutes, or until tender.
Bring a large pan of salted water to the boil. Add the pasta, bring back to the boil and cook for 8–10 minutes, until tender but still al dente.
Drain and refresh under cold running water. Tip into a salad bowl, drizzle with a little oil, and stir in the sweetcorn. 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.