I find myself cooking less in the summertime. But don’t you ever still crave a hot meal?
Well this is summer comfort food AT IT’s BEST!
Orecchiette and corn come together in this creamy dish flavored with a hint of nutmeg, peppers, shallots, spinach and bacon. Lot’s of great flavor, color and texture. But my beautiful, sweet summer corn absolutely SHINES in this easy, soul satisfying pasta dish.
How’s your corn been this summer?
Here I’ve started with amazing corn from the beautiful Eastern Shores of Maryland. Probably the sweetest corn I’ve had all season!
Have you used orecchiette much? Italian for “little ears”, it’s a pasta that works well with creamy sauces. I can’t say I use this type of pasta often. But every time I do, I love it so much, that I wonder why I don’t eat it more! So cute, too.
The two flavors that really come together well, and stand out as being the highlight of this creamy pasta dish are the corn and the nutmeg! I know. It sounds crazy. But you just have to trust me on this.
And it’s so worth it to grate some fresh nutmeg.
Red and orange bell peppers, and thinly sliced shallots lend some bright flavor and color.
Once the veggies have softened, the seasonings are added along with some half and half and spinach.
It all gets mixed together. But before you serve it, top it with some crumbled bacon!
And here you go . . . . .
A warm comforting meal amidst all my cold, crunchy salads!
Ahhhhh. I feel better already!
- 8 ounces of orecchiette
- 6 ears of fresh corn
- ½ red bell pepper, diced
- ½ yellow, pepper diced
- 1 medium shallot, thinly sliced
- 2 cups of spinach
- 1 cup of cooked and crumbled bacon
- 2 cups of half and half
- 2 Tablespoons of olive oil
- 1 teaspoon of freshly grated nutmeg
- ½ teaspoon of salt
- ½ teaspoon of freshly cracked green peppercorns
- Cook your bacon by your preferred method. I cook mine in a 350 degree oven for 30 minutes. Crumble it when cool enough to handle and set aside.
- Boil the orecchiette according to package directions (usually 10-12 minutes).
- Reserve 1 cup of pasta water, then drain, and set aside.
- Clean and remove the kernels off of the corn.
- Heat the olive oil over medium high heat in a large skillet.
- Add the peppers, corn and shallots and saute until the vegetables become soft and the corn gets slightly golden, about 10-15 minutes.
- Add the cream, salt, pepper and nutmeg.
- Bring the mixture to a boil for about 5 minutes, stirring occasionally.
- Add the orecchiette and spinach and stir to combine.
- Season to taste with more salt and pepper to your liking.
- Spoon into your serving dishes and top with crumbled bacon before serving.
If you ate today, thank a farmer!